Chocolate Soufflé Cake - Brick Oven

8 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter, chopped, + more to dust the cake pan 9 large eggs, separated 1 ¼ cup granulated sugar, divided, + more to dust cake pan 2 large egg whites 1 tablespoon water 1 pinch table salt ⅓ cup unbleached, all-purpose flour whipped cream (optional) fresh strawberries, hulled and sliced (optional)

194 Calories (43% from fat) • carb. 25g • pro. 5g • fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg • calc. 23mg • fiber 1g

Preheat Cuisinart Brick Oven to 375°F on the convection bake or bake setting with a rack in position “A”. Butter a 10”x3” round cake pan. Cut a circle of parchment paper to line the bottom of the pan; butter the parchment; dust entire pan with sugar. Clean the lip of the pan so no butter or sugar is on it. Reserve. In a heat-proof bowl over a pot of simmering water, melt the chocolate and butter. Keep warm; reserve. In a large bowl, mix the egg yolks and ¾ cup of sugar, using a Cuisinart® Hand Mixer fitted with the whisk attachment, until pale and thickened. Whisk in the cooled chocolate mixture. Reserve. Wash and dry the whisk attachment well and whip all of the egg whites, water and salt until foamy, about 1-2 minutes. Slowly add the remaining sugar and whip to a medium-stiff peak, about 3-4 minutes. Stir a very small amount of the meringue into the chocolate/yolk mixture. Gently fold ¾ of the meringue into the lightened chocolate/yolk mixture using a large rubber spatula until the ingredients are incorporated. Sift in the flour and gently fold into mixture. Gently fold the remaining meringue. Pour into prepared pan and bake in the preheated oven for 35-45 minutes. Until cake has puffed and appears dry, but still soft to the touch. Turn cake out onto serving plate and remove pan and parchment. Top with whipped cream and strawberries, if desired. Serve immediately.