The best delicious Dark-chocolate Souffle Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Dark-chocolate Souffle Cake recipe today!
Hello my friends, this Dark-chocolate Souffle Cake recipe will not disappoint, I promise! Made with simple ingredients, our Dark-chocolate Souffle Cake is amazingly delicious, and addictive, everyone will be asking for more Dark-chocolate Souffle Cake.
What Makes This Dark-chocolate Souffle Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Dark-chocolate Souffle Cake.
Ready to make this Dark-chocolate Souffle Cake Recipe? Let’s do it!
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Cooking spray
1/2 c Granulated sugar
1/2 c Packed dark brown sugar
3/4 c Water
1 tb Instant espresso or 2 T
-instand coffee
2/3 c Dutch process cocoa or
-unsweetened cocoa
1/4 ts Salt
2 oz Semisweet chocolate; chopped
2 oz Unsweetened chocolate;
-chopped
2 tb Kahlua
3 lg Egg yolks
1/3 c Sifted cake flour
6 lg Egg whites; room temperature
1/4 ts Cream of tartar
1/3 c Granulated sugar
1 tb Powdered sugar
1/4 c Raspberries; optional
Chocolate curls; optional
Preheat oven to 300. Coat bottom of a 9-inch springform 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 an electric mixer
until foamy. Add 1/3 cup of granulated sugar, 1 tbsp at a time, beating
until stiff peaks form. Gently fold one-forth of the 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 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
Yields
12 Servings
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