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Mocha Souffle Cake




Source of Recipe


think sunbeam com


List of Ingredients




Roaster Oven - Mocha Souffle Cake

8 ounces bittersweet chocolate
(or 6 ounces semisweet plus 2 ounces unsweetened baking chocolate)
1 cup butter
1 tablespoon instant coffee
8 eggs, separated
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla

Recipe



In double boiler or heavy saucepan over low heat, melt chocolate, butter,
and instant coffee. Set aside.
In mixing bowl, beat egg whites and salt until whites hold a point but not
stiff. Set aside.
In a mixing bowl, whisk egg yolks. Add some of the melted chocolate to the
yolks, then whisking quickly, add remaining chocolate to the yolks. Stir in
sugar and vanilla.
Add a few large spoonfuls of egg whites to the chocolate. Fold in. Add
remaining whites and fold until combined.
Generously butter a bundt or 10-inch tube pan then generously coat with
sugar. Pour in chocolate mixture. Place in roaster oven and bake at 300°F
for 2 hours. The cake will rise then fall during baking.
Remove from oven and let sit in pan 5 minutes. Invert onto serving plate.
Best if served warm with whipped cream or ice cream.