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    Cake: 4 pt. Dark Chocolate Souffle Cake


    Source of Recipe


    Cooking Light (November/December 1997)

    List of Ingredients




    Cooking spray
    1/2 cup granulated sugar
    1/2 cup packed dark brown sugar
    3/4 cup water
    2 tablespoons instant coffee granules
    2/3 cup unsweetened cocoa powder (Dutch process)
    2 ounces semisweet chocolate
    2 ounces unsweetened baking chocolate squares
    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
    1/2 pint fresh raspberries

    Recipe



    Preheat oven to 300øF. Coat bottom of a 9-inch springform pan with cooking spray. Set aside. Combine 1/2 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 1/3 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. Serves 12.

    Per serving: 212 Calories; 6g Fat (24% calories from fat); 5g Protein; 38g Carbohydrate; 53mg Cholesterol; 33mg Sodium

    Notes: 4 WW points

 

 

 

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