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