Dark chocolate souffle cake with raspberries

12 Servings

Ingredients

Quantity Ingredient
Cooking spray
½ cup Granulated sugar
½ cup Packed dark brown sugar
¾ cup Water
2 tablespoons Instant coffee granules
⅔ cup Unsweetened cocoa powder;, (Dutch process)
2 ounces Semisweet chocolate
2 ounces Unsweetened baking chocolate squares
2 tablespoons Kahlua
3 larges Egg yolks
⅓ cup Sifted cake flour
6 larges Egg whites; at room temperature
¼ teaspoon Cream of tartar
⅓ cup Granulated sugar
½ pint Fresh raspberries

Directions

Preheat oven to 300.

Coat bottom of a 9-inch springform pan with cooking spray. Set aside.

Combine ½ cup granulated sugar, dark brown sugar, water, and instant coffee granules in a large saucepan; stir well and bring to a boil. Remove from heat. Add cocoa and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlua and egg yolks. Stir in flour; cool to room temperature. Set aside.

Beat egg whites and cream of tartar at high speed of a mixer until foamy.

Add ⅓ cup of granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan. Bake at 300 for 1 hour or until a wooden pick inserted in center comes out almost clean. Cook completely on wire rack. Remove sides of pan. Garnish with raspberries.

Per serving: 212 Calories; 6g Fat (24% calories from fat); 5g Protein; 38g Carbohydrate; 53mg Cholesterol; 33mg Sodium Recipe by: Cooking Light (November/December 1997) Posted to EAT-LF Digest by "Joanne M. McAndrews" <jmca@...> on Feb 15, 1998

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