Charming Chocolate Souffle Torte

• 8 ounces semisweet chocolate or 8 ounces bittersweet chocolate
• 4 ounces unsalted butter, plus
• 1 teaspoon extra unsalted butter
• 5 eggs, separated
• 1 cup sugar, divided in half
• powdered sugar, as needed

1. Melt butter and chocolate and then let cool.
2. Preheat oven to 350F and flour a springform pan with chocolate cocoa for added flavor or Pam spray could also be substituted for the flour.
3. Beat egg yolks with 1/2 cup of sugar until light and fluffy.
4. Add the chocolate mixture.
5. Whisk egg whites until foamy and add other 1/2 cup of sugar and beat to soft peaks and then fold into the chocolate mixture.
6. Pour mix into springform pan and place in water bath.
7. Bake at 350F for 45 minutes to 50 minutes or until firm to the touch.
8. Cool on rack.
9. After cake deflates, invert on plate and sprinkle with powdered sugar.
10. Serve and enjoy.

chocolate, unsalted butter, extra unsalted butter, eggs, sugar, powdered sugar

Taken from www.food.com/recipe/charming-chocolate-souffle-torte-233837 (may not work)