7 teaspoons canola oil
6 ounces dark bittersweet chocolate
1/2 stick unsalted butter
1/4 cup granulated sugar
2 tablespoon potato starch
2 eggs yolk
6 egg whites
1/2 teaspoon confectioners´┐Ż sugar

Raspberry-Rum Sauce
1/2 cup raspberry preserves, preferably seedless
1 tablespoon dark rum
1 tablespoon water


1. Preheat the oven to 325 degrees F.

2. Grease a cake mold measuring 9 inches across and 3 inches deep with 1 teaspoon of the oil.

3. Combine the chocolate, the butter, the remaining 6 teaspoons of oil, and the granulated sugar in the top of a double boiler or in a microwave safe bowl. Cook over boiling water or in a microwave until the chocolate and butter have melted. Stir to combine. Add the potato starch, and mix it in with a whisk. Then whisk in the egg yolks; the mixture will thicken.

4. Whip the egg whites until firm, and fold them lightly and as quickly as possible into the chocolate mixture. Pour the batter into the mold, and bake at 325 degrees F for about 30 minutes. The cake should still be a little soft in the center.

5. Let cool to lukewarm. Invert onto a plate, and then invert back onto a serving platter. Sprinkle with the confectioners´┐Ż sugar.

6. If using the preserves with seeds for the sauce, strain them. Combine the preserves with the rum and water.

7. To serve, arrange a slice of cake on each of six to eight dessert dishes, and spoon some sauce alongside.

Jacques Pepin makes a classic fallen souffle cake with few eggs, starch and butter to create a light, fluffy and delicate dessert.

Chocolate Souffle Cake with Raspberry-Rum Sauce
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