Side Pannel
Dark Chocolate Souffle Cake with Raspberries
Dark Chocolate Souffle Cake with Raspberries
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 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
Directions
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
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
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