Dark Chocolate Soufflé Cake

Yield: 12 servings
Source: Cooking Light Annual Recipes 1998, p. 352
Comments from a kitchen in PA: At once VERY rich and VERY light. How can that be?? Sprinkled with powdered sugar and served with raspberries, the presentation was also very nice. Also, you can substitute 1/4 c. of all-purpose flour for the cake flour.


cooking spray
1/2 c. granulated sugar
1/2 c. packed dark brown sugar
3/4 c. water
1 T. instant espresso or 2 T. instant coffee granules
2/3 c. Dutch process cocoa powder
1/4 tsp. salt
2 oz semisweet chocolate, chopped
2 oz unsweetened chocolate, chopped
2 Tbsp Kahlua
3 large egg yolks
1/3 c. sifted cake flour
6 large egg whites (at room temp)
1/4 tsp. cream of tarter
1/3 c. granulated sugar
1 T. powdered sugar
1/4 c. raspberries, optional
Chocolate curls, optional


  1. Preheat oven to 300.
  2. Coat bottom of a 9-inch springform pan with cooking spray.
  3. Combine 1/2 c. granulated sugar and next 3 ingredients in a large saucepan, stirring well; bring to a boil.
  4. Remove from heat; add cocoa and next 3 ingredients, stirring with a whisk until chocolate melts.
  5. Stir in Kahlua and egg yolks. Stir in flour; cool to room temp.
  6. Beat egg whites and cream of tarter at high speed of an electric mixer until foamy.
  7. Add 1/3 c. granulated sugar, 1 T. at a time, beating until stiff peaks form.
  8. Gently fold on fourth of egg white mixture into chocolate mixture; repeat with remaining egg white mixture one-fourth at a time. Spoon into pan.
  9. Bake at 300 for 1 hour or until a wooden pick inserted in the center comes out almost clean. Cool completely on a wire rack.
  10. Remove sides from pan; sift powdered sugar over cake. If desired, garnish with berries and chocolate curls.


Healthy Units: 5 per serving
Calories=205; Fat=6.1g; Protein=5g; Carb=34.2g; Fiber=.2g; Chol=55mg; Iron=2mg; Sodium=91mg; Calcium=31mg

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