|
Dark
Chocolate Soufflé Cake
When
I prepare this cake, it's because I've planned for these
calories by trimming a wee bit here and there and by upping
the cardio a little.
Molten
Lava Chocolate Cake Fans: Bake the cake in
an 8-inch spring form pan for 18 minutes. The cake will
have a melt-in-your-mouth delicious fudgy center. Not
lava-like but the next best thing!
Up
the Chocolate: I love to fold in an extra 1/2
cup chopped bittersweet chocolate with the walnuts. When
you cut into the cake, the chocolate oozes out ever so
perfectly. (The cake is nice without the extra chocolate
too.) When I want gooey, I cook the cake about 10 minutes
less and serve it almost immediately to enjoy the rich,
molten center at its peak.
Shortcut
Chef:
Use a large bowl to melt the butter and chocolate, because
you'll be adding the cocoa mixture and egg whites to this
bowl. You don't have to do it this way, but you'll end
up with fewer dirty bowls if you do.
Ingredients:
 |
|
| 1/2 |
cup
all-purpose flour |
| 1/2 |
cup
unsweetened cocoa powder |
| 1/2 |
cup
grapeseed or canola oil |
| 6 |
ounces
mini chocolate chips (about 1 cup), plus optional 1/2
cup more |
| 2 |
teaspoons
Grand Marnier or vanilla extract |
| 1 |
tablespoon
finely grated orange zest |
| 6 |
large
egg whites |
| 1/2 |
cup
sugar |
| 1/2 |
cup
chopped walnuts |
| |
Confectioners'
sugar |
 |
Preheat
oven to 350 degrees F. In a medium bowl, sift together
flour and cocoa powder and set aside.
|
|
Place
oil and chocolate chips in a large microwave-safe bowl
and microwave on medium until just melted, about 2 minutes.
Add Grand Marnier or vanilla and orange zest and stir
until smooth. Set aside to cool slightly.
|
|
Place
egg whites in a large bowl and beat with an electric
mixer until frothy. With mixer running, add sugar in
a slow, steady stream, or about 1 tablespoon at a time.
Beat to soft peaks.
|
|
Add
flour mixture to melted chocolate mixture and stir until
incorporated. Using a rubber spatula, fold in one fourth
of the egg whites. Once incorporated, fold in remaining
egg whites. Very gently fold in walnuts and mint chocolate
chips, if using.
|
|
Pour
batter into a 9-inch nonstick springform pan. Bake for
20 to 25 minutes, or until a crust forms on top and
cake is mostly firm, but with a slight wobble in the
center. Run a knife around sides of cake, remove pan
sides, and cool slightly. Dust top with confectioners'
sugar and serve immediately.
|
Print-friendly
view
|
