Dark-Chocolate Soufflé Cake
Dark-Chocolate Soufflé Cake might be just the dessert you are searching for. One portion of this dish contains about 5g of protein, 6g of fat, and a total of 198 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe from My Recipes requires powdered sugar, egg yolks, brown sugar, and granulated sugar. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet. Dark Chocolate Souffle Cake, Dark Chocolate Souffle, and Dark Chocolate Soufflé are very similar to this recipe.
Instructions
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 Kahla 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.