Fallen chocolate souffle

Fallen chocolate Souffle

Crust:
100gr oreo cookie or chocolate graham cracker crumbs
3 Tbs Melted unsalted butter or margerine
10-12 inch or 30cm spring form pan
Melt the butter and mix well with the crumbs. Press evenly onto the base of the springform pan. Reserve

Filling:
500gr Bitter Sweet chocolate
200gr Unsalted Butter
7 egg yolks
7 egg whites
2 Tbs Sugar


Melt the butter with the chocolate in a baine-marie set asside
Whip the egg yolks with 1Tbs of sugar to the ribbon stage (until the yolks look almost white).

Whip the egg whites and 1Tbs of sugar to stiff peaks.
First combine the chocolate with the egg yolks, and then gently fold in the egg whites. Pour the mixture into the prepared springform and bake at 350F for 30-45min.

Remove from oven.Let cool for at room temp for 30 min then for 2hrs in the fridge.
Slice and serve

*TIPS
Let the chocolate and butter mix cool before you add it to the egg yolks or will cook the eggs.
Slice the cake when it is cold.
I prefer to serve the cake at room temperature for a creamier texture.