Friday, December 4, 2009

Dark-Chocolate Souffle Cake

My friend went to dinner tonight with other friends and her daughters came over and hung out with us. Her little one (8) is best friends with my big one, and her big one (13) loves to cook and bake. We opened the The Complete Cooking Light cookbook and choose this cake to make.

Wow! It's good. Very rich and chocolaty, but quite light. My suggestion - don't let the cake cool down. East it nice and hot out of the oven!

Dark-Chocolate Souffle Cake

Cake flour is a fine-textured, soft wheat flour with a high starch content, and usually comes in a box rather than a bag. It can be found with the cake mixes at the supermarket.

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 Dutch process or 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 (such as Swan's Down)
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)

Preheat oven to 300.
Coat bottom of a 9-inch spring form pan with cooking spray. Set aside.

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 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 granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure 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. Cool completely on wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired.

Note: A substitution of 1/4 cup all-purpose flour may be used in place of 1/3 cup cake flour.

Yield: 12 servings (serving size: 1 wedge)

CALORIES 205 (27% from fat); FAT 6.1g (satfat 3.2g, monofat 1.9g, polyfat 0.4g); PROTEIN 5g; CARBOHYDRATE 34.2g; FIBER 0.2g; CHOLESTEROL 55mg; IRON 2mg; SODIUM 91mg; CALCIUM 31mg;

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