Email to mhudgins@q.com      

11/26/2011 National Cake Day Dark-Chocolate Soufflé Cake

Source of Recipe

Cooking Light


Recipe Introduction

It’s National Cake Day! On this day, we celebrate one of the world’s favorite desserts—cake! Vanilla cake, cheesecake, red velvet cake—no matter what, it’s always tasty! To celebrate this delicious day, make sure to grab a slice of your favorite kind of cake. You can also bake a cake for your family and friends to enjoy. Happy National Cake Day!

List of Ingredients

HOME COOKIN’ 11/26/2011 National Cake Day Dark-Chocolate Soufflé Cake


Dark-Chocolate Soufflé Cake


• Cooking spray
• 1/2 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 3/4 cup water
• 1 tablespoon instant espresso or 2 tablespoons instant coffee granules
• 2/3 cup Dutch process or unsweetened cocoa
• 1/4 teaspoon salt
• 2 ounces semisweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 2 tablespoons Kahlúa (coffee-flavored liqueur)
• 3 large egg yolks
• 1/3 cup sifted cake flour (such as Swan's Down)
• 6 large egg whites (at room temperature)
• 1/4 teaspoon cream of tartar
• 1/3 cup granulated sugar
• 1 tablespoon powdered sugar
• 1/4 cup raspberries (optional)
• Chocolate curls (optional)



Recipe


Preheat oven to 300°.

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 Kahlúa 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 300° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired.

Note: A substitution of 1/4 cup all-purpose flour may be used in place of 1/3 cup cake flour.