Chocolate torte soufflé

Actually, I made this cake last year but I completely forgot to upload the recipe -_-U

This recipe used A LOT of eggs so its packed with calories (yummy calories ^^). The cake had a very rich flavour and an airy and soft consistency that I loved. The original is here and uses Frangelico but I ommited it because I don't drink alcohol and my parents don't drink this tipe of liquor so I didn't want to buy a bottle just for the cake. Also, this recipe was enough to fill a round 22cm cake pan and a rectangular 15cm large bread pan so next time I'll be doing half of it.

Ingredients:

120g unsweetened chocolate, chopped
150g unsalted butter, cubed
7 eggs, seperated yolks and whites
170g caster sugar
1 pinch of salt

Method:

1. Preheat the oven at 150ºC. Line the base of a 22cm springform baking pan with aluminium foil, grease the pan well with butter and set aside.
2. In a medium saucepan, whisk the chocolate and butter together over low heat until a smooth mixture forms. Set the chocolate mixture aside to cool.
3. In a large bowl, whisk the egg yolks together. Add 110g of sugar to the yolks, whisking well until the mixture turns thick and pale yellow. Gradually add the cooled chocolate mixture to the yolks mixture, whisking until combined.
4. Using an electric mixer, whisk the egg whites together with a pinch of salt until soft peaks form. Gradually add the remaining 60g of sugar and beat the egg whites till they hold their shape but are not dry.
5. Fold the egg whites in three batches into the yolk mixture only until just combined.
6. Pour the mixture into the prepared pan and bake for an hour before lowering the oven temperature to 120ºC and baking for an additional 30 minutes. When the cake is done baking, turn the oven off and leave the cake in the oven to cool, leaving the oven door slightly ajar until the cake comes to room temperature.