Name: Bitter Chocolate Soufflé Cake
Yield: Makes 8 servings
Ingredients: 6 1/2 ounces extra-bittersweet chocolate, chopped; 1/2 cup plus 6 tablespoons unsalted butter; 5 large eggs, separated; 1/4 cup plus 3 tablespoons sugar; 1 tablespoon all-purpose flour; Unsweetened cocoa power, for garnish; Eight 6-ounce aluminum tins

Editor's note: This recipe is excerpted from Maguy Le Coze and Eric Ripert's book the Le Bernardin Cookbook.

To read more about Ripert, click here.

Eric: We used to have a captain who would sell this cake to our female clientele by saying it was like the heart of a man: hard on the outside and meltingly soft on the inside.

Recipe notes

Mississippi Mud Cake

This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

5-Minute Chocolate Mug Cake

Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Chocolate Pie

Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.

Grasshopper Brownies

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.