• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Dark Chocolate Souffle Cake with Raspberries

  • Recipe Submitted by on

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


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

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