Recipe - Dark-Chocolate Souffle Cake

Cooking spray
One half cup Granulated sugar
One half cup Packed dark brown sugar
Three fourths cup Water
1 tablespoon Instant espresso or 2 T
instand coffee
2/3 cup Dutch process cocoa or
unsweetened cocoa
One fourth teaspoon Salt
2 ounce Semisweet chocolate; chopped
2 ounce Unsweetened chocolate;
chopped
2 tablespoon Kahlua
3 lg Egg yolks
1/3 cup Sifted cake flour
6 lg Egg whites; room temperature
One fourth teaspoon Cream of tartar
1/3 cup Granulated sugar
1 tablespoon Powdered sugar
One fourth cup Raspberries; optional
Chocolate curls; optional

Preheat oven to 300°. Coat bottom of a 9inch springform pan with cooking
spray. Set aside.

Combine One half cup granulated sugar, One half 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 oneforth of the egg white mixture into
chocolate mixture; repeat procedure with remaining egg white mixture,
onefourth 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 EATL Digest by The Taillons taillon@EARTHLINK.NET on Nov 24,
1997