Dark-Chocolate Soufflé Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From Cooking Light. Ingredients:
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 unsweetened cocoa |
1/4 teaspoon salt |
2 ounces semisweet chocolate, chopped |
2 ounces unsweetened chocolate, chopped |
2 tablespoons kahlua (coffee-flavored liqueur) |
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 tablespoon powdered sugar |
1/4 cup raspberries (optional) |
chocolate curls (optional) |
Directions:
1. Preheat oven to 300°.
2. Coat bottom of a 9-inch springform pan with cooking spray. Set aside.
3. 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.
4. 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.
5. Spoon into prepared pan.
6. Bake at 300° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on wire rack.
7. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired.
8. Note: A substitution of 1/4 cup all-purpose flour may be used in place of 1/3 cup cake flour.
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