Favorite & Tested Holiday Recipe

I'm just going to come right out and say that I am not a huge fan of chocolate. I know it's crazy, but I seriously like veggies better. My husband, however, is the exact opposite. This is one of his all time favorite desserts that I make for special occasions.

It's really not all that complex and comes together quite quickly.

Dark-Chocolate Soufflé Cake

Source

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)

Preparation

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 Kahlúa 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.

Note: 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.

I think I originally found this Cooking Light recipe way back in 2003 and it always comes out perfect and is such an elegant dessert!


Join me as I party at Alderberry Hill on December 19th. I cannot wait to see all the wonderful recipes that will be shared!