IE 11 is not supported. For an optimal experience visit our site on another browser.

Dark-Chocolate Soufflé Cake

Servings: 12


  • cooking spray
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 3/4 cup water
  • 1 tablespoon instant espresso
  • 67/100 cup dutch process or unsweetened cocoa
  • 1/4 teaspoon salt
  • 2 ounce semisweet chocolate
  • 2 ounce unsweetened chocolate
  • 2 tablespoon kahlúa
  • 3 tablespoon egg yolks
  • 33/100 cup cake flour
  • 6 cup egg whites
  • 1/4 teaspoon cream of tartar
  • 33/100 cup granulated sugar
  • 1 tablespoon powdered sugar
  • 1/4 cup raspberries
  • 1/4 cup chocolate curls


Baking Directions:

Preheat oven to 300.  Coat bottom of a 9-inch springform pan with cooking spray.

Set aside.

Combine 1/2 cup granulated sugar, brown sugar, water and espresso in a large saucepan; 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 with a mixer at high speed 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 a wire rack.

Cover with heavy-duty foil; seal and freeze.

NUTRITIONAL INFORMATIONCalories 205 (27% from fat)Fat 6.1g (sat 3.2g, mono 1.9g, poly 0.4g)Protein 5gCarb 34.2gFiber 0.2gChol 55mgIron 2mgSodium 91mgCalc 31mg

Serving Directions:

To serve, thaw in refrigerator overnight.

Let stand 30 minutes at room temperature.

Remove sides from pan; sift powdered sugar over cake.

Garnish with raspberries and chocolate curls, if desired.


Cake flour is a soft, finely textured wheat flour with a high starch content.

It usually comes in a box rather than a bag and can be found with the cake mixes at the supermarket.

  You can substitute 1/4 cup all-purpose flour for 1/3 cup cake flour.

Make up to one month ahead.