CHOCOLATE SOUFFLÉ BROWNIE CAKE
Adapted via Sook’s Kitchen
Serves: 8 to 10
♦ 1 2/3 cups semisweet chocolate chunks
♦ 1/2 cup butter or margarine
♦ 1 tsp instant espresso powder
♦ 1/2 cup all purpose flour
♦ 4 eggs, separated
♦ 1/4 teaspoon cream of tarter
♦ 1/2 cup sugar
Heat oven to 325 degrees F. Spray bottom and side of 9-inch springform pan with cooking spray (or grease it with shortening). In 2 quart heavy saucepan, melt 1 cup of chocolate chunks and the butter over medium heat, stirring occasionally; stir in the espresso powder. Cool 7 to 8 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
In large bowl, beat egg whites and cream of tarter with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold about one-fourth of the egg whites into chocolate mixture, fold chocolate mixture into egg whites. Spread in pan. Sprinkle remaining 2/3 cup chocolate chunks evenly over top.
Bake 35-40 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Remove side of pan, leaving cake on pan bottom. Serve warm, at room temperature, or chilled with any desired topping (recommendations: coulis, fresh berries, whipped cream, ice cream, powdered sugar, etc.)
To read more about this cake and my musical pairing, click HERE.