I finally had a chance to bake this wonderful Chocolate Souffle Cake that I learned in my class.
I wished I had some large block of gianduja chocolate to make the curled chocolate shavings to decorate the cake top, but . . . powder sugar decoration is just as good. The Chocolate Souffle Cake is just wonderful - light and rich and without the flour. The texture reminds me of the Japanese cotton-soft creamcheese cake. I adjusted this recipe so that it's half the calories. I used Truvia sugar in place of granulated sugar. (Click on the picture to view notes.)