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Chocolate: Dark Chocolate Souffle Cake

Source of Recipe

Cooking Light Magazine, Dec 1997


List of Ingredients

cooking spray
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tablespoon instant espresso coffee/instant coffee
2/3 cup Dutch process cocoa powder
1/4 teaspoon salt
2 ounces semisweet chocolate chopped
2 ounces unsweetened chocolate chopped
2 tablespoons Kahlua
3 large egg yolks
1/3 cup sifted cake flour
6 large egg whites at room temperature
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
1 tablespoon powdered sugar


Recipe

Preheat oven to 300ºF. Coat bottom of a 9-inch springform pan with cooking spray. Set aside. Combine 1/2 cup granulated sugar, 1/2 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 a mixer until foamy.

Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan. Bake at 300ºF for 1 hour or until a wooden pick inserted in center comes out clean. cool completely on wire rack. remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired.