Title: Dark Chocolate Souffle Cake with Raspberries
Categories: Desserts
Yield: 12 Servings

Cooking spray
1/2 c Granulated sugar
1/2 c Packed dark brown sugar
3/4 c Water
2 tb Instant coffee granules
2/3 c Unsweetened cocoa powder;,
-(Dutch process)
2 oz Semisweet chocolate
2 oz Unsweetened baking chocolate
-squares
2 tb Kahlua
3 lg Egg yolks
1/3 c Sifted cake flour
6 lg Egg whites; at room
-temperature
1/4 ts Cream of tartar
1/3 c Granulated sugar
1/2 pt Fresh raspberries

Preheat oven to 300.

Coat bottom of a 9-inch springform pan with cooking spray. Set aside.

Combine 1/2 cup granulated sugar, dark brown sugar, water, and instant
coffee granules in a large saucepan; stir well and bring to a boil. Remove
from heat. Add cocoa and chocolates, stirring with a whisk until chocolate
melts. Stir in Kahlua 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 of granulated sugar, 1 tablespoon at a time, beating until
stiff peaks form. Gently fold one-fourth of egg white mixture into
chocolate mixture; repeat 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. Cook completely on wire
rack. Remove sides of pan. Garnish with raspberries.
Per serving: 212 Calories; 6g Fat (24% calories from fat); 5g Protein; 38g
Carbohydrate; 53mg Cholesterol; 33mg Sodium

Recipe by: Cooking Light (November/December 1997)

Posted to EAT-LF Digest by "Joanne M. McAndrews" on Feb 15,
1998