Dark-chocolate souffle cake

12 Servings

Ingredients

Quantity Ingredient
Cooking spray
½ cup Granulated sugar
½ cup Packed dark brown sugar
¾ cup Water
1 tablespoon Instant espresso or 2 T instand coffee
⅔ cup Dutch process cocoa or unsweetened cocoa
¼ teaspoon Salt
2 ounces Semisweet chocolate; chopped
2 ounces Unsweetened chocolate; chopped
2 tablespoons Kahlua
3 larges Egg yolks
⅓ cup Sifted cake flour
6 larges Egg whites; room temperature
¼ teaspoon Cream of tartar
⅓ cup Granulated sugar
1 tablespoon Powdered sugar
¼ cup Raspberries; optional
Chocolate curls; optional

Directions

Preheat oven to 300°. Coat bottom of a 9-inch springform pan with cooking spray. Set aside.

Combine ½ cup granulated sugar, ½ cup brown sugar, water and espresso in a large saucepan; stir well and bring to a boil. Remove from heat; add cocoa, salt 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 an electric mixer until foamy. Add ⅓ cup of granulated sugar, 1 tbsp at a time, beating until stiff peaks form. Gently fold one-forth of the egg white mixture into chocolate mixture; repeat procedure 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. Cool completely on a wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired.

NOTES : Per serving: cals - 205 - 27%ff fat - 6.1g Recipe by: Cooking Light - November/December 1997 Posted to EAT-L Digest by The Taillons <taillon@...> on Nov 24, 1997

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