hi you didn't expect me under the out right but here I am and my hat is to represent winter New York which represents how much code of a feeling that represents how much chocolate up B meaning so guess what the recipe is gonna be chocolate we're gonna make a chocolate souffle cake the texture is gonna be very very soft just like a stupid but it is Liza bull Oh God to butter the bottom and the sides up your springform place your wax paper and butter your wax paper as well the faithful ones the soul what's up with our sprint for running we are now going to create our oven 350 Fahrenheit and it start melting our chocolate with butter over simmering water the particularly water makes your bowl then pour your bittersweet chocolate butter start trying true theory but it's gonna be harder to stop down but once it starts to melt is - done - it's completely melted like this place it in your counter and let it cool Lizzie chocolate is cooling and I are gonna beat some egg whites with a little bit of salt should we get soft peaks and then we're gonna add some sugar until we get harder peaks now I'm adding just a little piece of salt and blast sites should turn their meat 0 the egg whites are done and we gotta be fast on this step here otherwise the egg whites will lose dirt fluffiness so we are gonna add the egg yolk one by one and then did it a little bit keep adding one egg yolk at a time and whisking it now add your vanilla extract or vanilla bean the remaining 6 tablespoon of sugar pinch of salt and that last the flour whisk until everything is combined and very smooth now we are slowly starting to incorporate the egg whites and this is the test I do if it doesn't fall off or my hat it's done a magic spell cut now they're gonna slowly incorporate the egg whites and the best tip I can give you is first incorporate one partner of the egg whites so your batter becomes a little starter because this is very chocolatey and it's quite thick so first you create one quarter of the egg whites the batter will become looser and then it's gonna be easier to to fold the rest of the egg whites incorporate it very very slowly making that movement that I taught you before from the bottom to the top add some more egg whites and still incorporated very very slowly but that batter is looser now so it's gonna be easier and the secret here is to try not to lose the fluffiness from the egg whites because this is the fluffiness that's gonna make your soup flip-flop yes leave with your smile so long and your cheeks so soft there is nothing for me now 35 minutes at 3:15 the cakes done when you insert a wooden peak in the center and it comes out with the moist crumbs of there and see just like this tiny tiny crumbs I bury our souffle cake cooled for about an hour and I know it looks pretty odd like this but that's exactly how it's supposed to look actually this um this cracks on top it's gonna give the crunchiness and then inside is gonna be very soft the texture is gonna be very light and that's exactly how it's supposed to be so I'm gonna run a knife around the edges just to make sure open my spring for beautiful movies its coolest just the opposite from a reckless to flip the cake souffle supposed to be it in the next day that's when it's gonna taste better and this crunch across on top it's gonna get a little more more moist and it's gonna be less breakable and inside it's completely moist and very very fluffy so this is a sliceable take souffle whoa if it's a cake of course this is like so this is the sliceable soup way that I approach you with family Maternity