Souffle Chocolate Cake 2 Recipe

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Souffle Chocolate Cake 2
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Ingredients
14
Count
Nutrition
210
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Make the flourless chocolate cake:
  2. Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment or waxed paper; butter the paper.
  3. In a medium saucepan, combine the chocolate and butter. Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted. Gently whisk until smooth. Remove from heat and stir in the cognac. Let cool.
  4. In a medium bowl, whisk together the egg yolks and 1/2 cup of sugar until well blended. Stir in the melted chocolate mixture.
  5. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy. Increase the speed to medium-high and beat the egg whites until soft peaks start to form. One tablespoon at a time, beat in the remaining 2 tablespoons of sugar. Continue beating until the egg whites are still but not dry.
  6. Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions. Do not over mix.
  7. Pour the batter into the prepared pan. Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Transfer the pan to a wire rack and cool for 10 minutes. Using a small sharp knife, cut around the sides of the cake to loosen it. Release the pan side. Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake completely. Wrap in plastic and refrigerate overnight ( let it sit a few hours then glaze. I dont like it cold fudge like, I like it airy and light)
  8. MAKE THE CHOCOLATE GLAZE:
  9. Place the chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Using a wire whisk, stir in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
  10. ASSEMBLE THE CAKE:
  11. Remove the cake from the refrigerator and remove the plastic wrap from the cake. Place the cake on a wire rack set over a baking sheet. Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Drizzle the top of the glazed cake with the melted milk chocolate. Serve the cake immediately, or refrigerate. Bring the cake to room temperature before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 209.66 Kcal (878 kJ)
Calories from fat 68.57 Kcal
% Daily Value*
Total Fat 7.62g 12%
Cholesterol 102.98mg 34%
Sodium 59.61mg 2%
Potassium 49.29mg 1%
Total Carbs 32.25g 11%
Sugars 24.46g 98%
Dietary Fiber 0.57g 2%
Protein 4.38g 9%
Vitamin C 0.1mg 0%
Iron 0.8mg 4%
Calcium 42mg 4%
Amount Per 100 g
Calories 247.98 Kcal (1038 kJ)
Calories from fat 81.11 Kcal
% Daily Value*
Total Fat 9.01g 12%
Cholesterol 121.8mg 34%
Sodium 70.51mg 2%
Potassium 58.3mg 1%
Total Carbs 38.15g 11%
Sugars 28.93g 98%
Dietary Fiber 0.67g 2%
Protein 5.18g 9%
Vitamin C 0.1mg 0%
Iron 0.9mg 4%
Calcium 49.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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