Chocolate Souffle Brownies

By michaelmeiner

Ingredients

• 10 eggs -- separated
• 1 1/2 cups sugar
• 3 Tablespoons potato starch
• 6 Tablespoons cocoa powder
• 2 Tablespoons vanilla

Details

Servings 1

Preparation

Step 1

Beat egg whites until stiff and set aside. Beat yolks with sugar until thick. Mix in the potato starch, cocoa powder and vanilla. Fold in the egg whites.

Preheat oven to 375. Line two jelly roll pans with parchment paper and grease. Pour half the batter into each pan and bake for 15 minutes. Quickly flip cake onto a wet kitchen towel. Slowly peel off the parchment paper and roll up the cake in the towel. Let cool for 30 minutes in this position.

Fill with whipped topping or ganache or mousse.