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Dark-Chocolate Soufflé Cake




Source of Recipe


Cooking Light


List of Ingredients




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.