Dark Chocolate Souffle Cake
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tablespoon instant espresso or 2 tbl instant coffee
2/3 cup Dutch process or unsweetened cocoa
1/4 teaspoon salt
2 oz semi-sweet chocolate, chopped
2 oz unsweetened chocolate, chopped
2 tablespoons Kahlua
3 large egg yolks
1/3 cup sifted cake flour
6 large egg whites at room temperature
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
1 tablespoon powdered sugar
Preheat oven to 300f
Coat bottom of a 9" springform pan with cooking spray, set aside.
Combine 1/2 cup sugar, brown sugar, water & espresso in a large saucepan; bring to boil. Remove from heat; add cocoa, salt & chocolates, stirring with a whisk until chocolate melts. Stir in Kahlua & egg yolks. Stir in flour; cool to room temperature. Set aside.
Beat egg whites & cream of tartar with a mixer at high speed until foamy. Add 1/3 cup of 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 until all is incorporated. Spoon into prepared pan. Bake at 300f for 1 hour or until a wooden pick inserted into center comes out clean. Cool completely on wire rack. Cover with heavy duty foil, seal & freeze.
To serve, thaw in refrigerator overnite. Let stand 30 minutes at room temperature. Remove sides from pan; sift powder sugar over cake. Garnish with fresh raspberries.