[Liz]

This unusual Torte Souffle is a masterful Japanese chef/s creation.
Intensely chocolate; light as air; served w/ chocolate whipped cream.

Chocolate Torte Soufflé

METHOD Elec/mixer 10 min 5 egg whites, tsp sugar using hand-held or
stand mixer. Increase to med--beat to soft peaks, slowly pour in scant 2/3 c
sugar; beat stiff; do not overbeat. Gently fold in chocolate.

PREP CHOCOLATE Melt over bain on med flame 10-12 min 2.5 oz milk
chocolate, 4 oz dark chocolate, 7 tbl butter. Whisk 5 egg yolks; fold gently
into whites.

FINAL Bake in 8" springform lined with buttered/floured parchment 350 deg
25-35 min----pick comes out w/ a few sticky crumbs. Cool on rack til just
warm; unmold.

SERVE slightly warm w/ chocolate whipped cream
(Sprinkle in cocoa and sugar to taste while whipping cream.)

[Liz]

This melting molten lava cake---does not puff up---takes some skill but worth
the effort. Can do batter up to 5 days in advance---keeps in fridge til needed.

Hot Chocolate Soufflé

BATTER bring 12 tbl butter to simmer; add 8 oz best semi/dark/choc. Mix
smooth on low (begins to simmer at edges). Combine w/ cup sugar/3 tbl
cornstarch; mix thoroughly. Add 4 eggs/4 yolks; mix/smooth/dissolve on low
heat. Fridge batter overnight (will keep 5 days in fridge).

WHEN NEEDED Line 4 metal soufflé rings w/ parchment; spray. Set rings
on 4 sprayed parchment squares on sheetpan. Fill 2/3 w/ batter. Bake 375 deg
28-30 min.

PLATE Hold mold w/ tongs, slide metal spatula under; transfer to plate.
Gently liftoff mold, remove paper. Sprinkle w/ conf.

SERVE very hot on berry coulis with ice cream on side.

NOTE Sans ring molds: cut top/bottom off 3-8 oz tomato sauce cans (get three desserts).