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Рецепт Dark Chocolate Souffle Cake With Raspberries
by Global Cookbook

Dark Chocolate Souffle Cake With Raspberries
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  Порций: 12

Ингредиенты

  • cooking spray
  • 1/2 c. granulated sugar
  • 1/2 c. packed dark brown sugar
  • 3/4 c. water
  • 1 Tbsp. instant espresso or possibly 2 Tablespoons instant coffee
  • 2/3 c. Dutch process cocoa or possibly unsweetened cocoa
  • 1/4 tsp salt
  • 2 ounce semisweet chocolate minced
  • 2 ounce unsweetened chocolate minced
  • 2 Tbsp. Kahlua
  • 3 lrg egg yolks
  • 1/3 c. sifted cake flour
  • 6 lrg egg whites room temperature
  • 1/4 tsp cream of tartar
  • 1/3 c. granulated sugar
  • 1 Tbsp. powdered sugar
  • 1/4 c. raspberries optional chocolate curls optional

Инструкции

  1. Preheat oven to 300 F. Coat bottom of a 9-inch springform pan with cooking spray. Set aside.
  2. Combine 1/2 c. granulated sugar, 1/2 c. brown sugar, water and espresso in a large saucepan; stir well and bring to a boil. Remove from heat; add in cocoa, salt and chocolates, stirring with a whisk till chocolate melts.
  3. Stir in Kahlua and egg yolks. Stir in flour; cold to room temperature. Set aside.
  4. Beat egg whites and cream of tartar at high speed of an electric mixer till foamy. Add in 1/3 c. of granulated sugar, 1 tbsp at a time, beating till stiff peaks form. Gently fold one-forth of the egg white mix into chocolate mix; repeat procedure with remaining egg white mix, one-fourth at a time. Spoon into prepared pan. Bake at 300 F for 1 hour or possibly till a wooden pick inserted in center comes out almost clean. Cold completely on a wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if you like.
  5. NOTES :