Spacer Dark-Chocolate Soufflé Cake
  | Asymmetry | Cooking | Dark-Chocolate Soufflé Cake |



Cooking spray
1/2 c granulated sugar
1/2 c packed dark brown sugar
3/4 c water
1 Tbsp instant espresso granules or 2 Tbsp instant coffee granules
2/3 c Dutch process or unsweetened cocoa
1/4 tsp salt
2 oz unsweetened chocolate, chopped
2 oz semisweet chocolate, chopped
2 Tbsp Kahlúa (coffee-flavored liqueur)
3 large egg yolks
1/3 c sifted cake flour (such as Swan's Down)
6 large egg whites (at room temperature)
1/4 tsp cream of tartar
1/3 c granulated sugar
1 Tbsp powdered sugar
1/4 cup raspberries and/or chocolate curls for garnish


  1. Preheat oven to 300 degrees.
  2. Coat bottom of 9-inch springform pan with cooking spray and set aside.
  3. Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, water, and espresso in a large saucepan.
  4. Stir well and bring to a boil, then remove from saucepan.
  5. Add cocoa, salt, and chocolates, stirring with a whisk until chocolate melts.
  6. Stir in Kahlúa and egg yolks.
  7. Stir in flour.
  8. Cool to room temperature. Set aside.
  9. Beat egg whites and cream of tartar at high speed of a mixer until foamy.
  10. Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
  11. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time.
  12. Spoon into prepared pan.
  13. Bake at 300 degrees for 1 hour or until a wooden pick inserted in center comes out almost clean.
  14. Cool completely on wire rack.
  15. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired.
Yields 12 servings.


Greg Patent. "The Gift of Chocolate." Cooking Light. December 1997. 133.

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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson