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Title: Dark-Chocolate Souffle Cake Categories: Not, Sent Yield: 12 Servings Cooking spray 1/2 c Granulated sugar 1/2 c Packed dark brown sugar 3/4 c Water 1 tb Instant espresso or 2 T -instand coffee 2/3 c Dutch process cocoa or -unsweetened cocoa 1/4 ts Salt 2 oz Semisweet chocolate; chopped 2 oz Unsweetened chocolate; -chopped 2 tb Kahlua 3 lg Egg yolks 1/3 c Sifted cake flour 6 lg Egg whites; room temperature 1/4 ts Cream of tartar 1/3 c Granulated sugar 1 tb Powdered sugar 1/4 c Raspberries; optional Chocolate curls; optional 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 Kahlua and egg yolks. Stir in flour; cool to room temperature. Set aside. Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Add 1/3 cup of granulated sugar, 1 tbsp at a time, beating until stiff peaks form. Gently fold one-forth of the 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 a wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired. NOTES : Per serving: cals - 205 - 27%ff fat - 6.1g Recipe by: Cooking Light - November/December 1997 Posted to EAT-L Digest by The Taillons 1997 |