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Dark-Chocolate Soufflé Cake

Dark-Chocolate Soufflé Cake
Photo by BECKY LUIGART-STAYNER

Ingredients

  • 2 ounces unsweetened chocolate, chopped
  • Cooking spray
  • 1/3 cup granulated sugar
  • 3 large egg yolks
  • 2 tablespoons Kahlúa (coffee-flavored liqueur)
  • ½ cup packed dark brown sugar
  • ½ cup granulated sugar
  • + 29 more ingredients
    • ¾ cup water
    • ¼ teaspoon salt
    • 2/3 cup Dutch process or unsweetened cocoa
    • Chocolate curls (optional)
    • 1/3 cup sifted cake flour (such as Swan's Down)
    • ½ cup packed dark brown sugar
    • 2 ounces semisweet chocolate, chopped
    • 1/3 cup sifted cake flour (such as Swan's Down)
    • ½ cup granulated sugar
    • ¼ teaspoon cream of tartar
    • 6 large egg whites (at room temperature)
    • ¼ teaspoon cream of tartar
    • ¼ cup raspberries (optional)
    • 6 large egg whites (at room temperature)
    • 1 tablespoon instant espresso or 2 tablespoons instant coffee granules
    • 2 tablespoons Kahlúa (coffee-flavored liqueur)
    • 1 tablespoon powdered sugar
    • 2 ounces semisweet chocolate, chopped
    • ¼ cup raspberries (optional)
    • 1 tablespoon instant espresso or 2 tablespoons instant coffee granules
    • 1 tablespoon powdered sugar
    • ¾ cup water
    • 2 ounces unsweetened chocolate, chopped
    • ¼ teaspoon salt
    • 2/3 cup Dutch process or unsweetened cocoa
    • Cooking spray
    • 1/3 cup granulated sugar
    • 3 large egg yolks
    • 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...

View full recipe at My Recipes

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