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Chocolate: Double Chocolate Soufflé Cake

Source of Recipe

accenthealth


List of Ingredients

3 ounces semi-sweet chocolate, chopped
2 tablespoons Chambourd, Grand Marnier, water, or orange juice
3 tablespoons butter, softened
3/4 cup sugar, divided
1 large egg
1/4 cup fat-free milk
1/4 cup Dutch processed cocoa
2 tablespoons cornstarch
4 large egg whites
1/4 cup teaspoon cream of tarter
1/8 teaspoon salt
Cooking spray



Recipe

Preheat oven to 300 degrees Fahrenheit.
Combine chocolate and 2 tablespoons liqueur in a small, heavy saucepan.
Cook over low heat until chocolate melts and mixture is smooth, stirring occasionally with a whisk.
Place butter and 1/2 cup sugar in a medium bowl; beat with a mixer at medium speed 1 minute or until fluffy.
Add egg; beat 1 minute.
Gradually add milk; beat with a mixer at low speed. (Mixture will look curdled).
Add chocolate mixture, cocoa, and 2 tablespoons cornstarch; beat at low speed until combined.
Place the egg whites, cream of tartar, and salt in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters.
Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
Spoon chocolate mixture into an 8-inch springform pan coated with cooking spray.
Bake for 45 minutes or until a wooden pick inserted in center comes out almost clean; run a knife around outside edge. (Cake will fall as it cools.)
Cool on a wire rack
Note: The key to soufflé success lies in the beating of the egg whites. Use spotless utensils, beating the egg whites until stiff peaks form--firm enough to stand up yet still able to slide around the bowl when gently swirled. Beat them too much and they'll be too dry to create air pockets. Egg whites must be gently folded into the batter--don't overdo it!