Dark-chocolate Soufflé Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• cooking spray
• 1/2 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 3/4 cup water
• 1 tablespoon instant espresso or 2 tablespoons instant coffee granules
• 2/3 cup unsweetened cocoa
• 1/4 teaspoon salt
• 2 ounces semisweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 2 tablespoons kahlua (coffee-flavored liqueur)
• 3 large egg yolks
• 1/3 cup sifted cake flour
• 6 large egg whites (at room temperature)
• 1/4 teaspoon cream of tartar
• 1/3 cup granulated sugar
• 1 tablespoon powdered sugar
• 1/4 cup raspberries (optional)
• chocolate curls (optional)

Recipe

• 1 preheat oven to 300°.
• 2 coat bottom of a 9-inch springform pan with cooking spray. set aside.
• 3 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 kahlúa and egg yolks. stir in flour; cool to room temperature. set aside.
• 4 beat egg whites and cream of tartar at high speed of a mixer until foamy. add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. gently fold one-fourth of egg mixture into chocolate mixture; repeat procedure with remaining egg mixture, one-fourth at a time.
• 5 spoon into prepared pan.
• 6 bake at 300° for 1 hour or until a wooden pick inserted in center comes out almost clean. cool completely on wire rack.
• 7 remove sides from pan; sift powdered sugar over cake. garnish with raspberries and chocolate curls, if desired.
• 8 note: a substitution of 1/4 cup all-purpose flour may be used in place of 1/3 cup cake flour.