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Dark-Chocolate Soufflé Cake

BECKY LUIGART-STAYNER
Yield

12 servings (serving size: 1 wedge)

This incredible chocolate cake tastes so indulgent, it's hard to believe it weighs in at just over 200 calories and 6 grams of fat per serving. 

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 Dutch process or unsweetened cocoa
  • 1/4 teaspoon salt
  • 2 ounces semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons Kahlúa (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)

Nutrition Information

  • calories 205
  • caloriesfromfat 27 %
  • fat 6.1 g
  • satfat 3.2 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 5 g
  • carbohydrate 34.2 g
  • fiber 0.2 g
  • cholesterol 55 mg
  • iron 2 mg
  • sodium 91 mg
  • calcium 31 mg

How to Make It

  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 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.

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

Cook's Notes

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.