Dark Chocolate Souffle Cake with Raspberries

Recipe By : Cooking Light (November/December 1997)

4 Points Per Serving

This was dessert for last night. This is a simply fabulous, dense, moist\par chocolate cake (not really souffle like except that it does fall a bit in the center). Since fresh raspberries are not in season, I made a raspberry sauce from frozen ones pureed with a bit of confectioner's sugar. For only 4 WW points, this is heaven! You'd never guess it was lowfat.

Cooking spray

1/2 c granulated sugar

1/2 c packed dark brown sugar

3/4 c water

2 tbsps instant coffee granules

2/3 c unsweetened cocoa powder -- (Dutch process)

2 ozs semisweet chocolate

2 ozs unsweetened baking chocolate squares

2 tbsps Kahlua

3 lg egg yolks

1/3 c sifted cake flour

6 lg egg whites -- at room temperature

1/4 tsp cream of tartar

1/3 c granulated sugar

1/2 pt fresh raspberries

Preheat oven to 300º F. Coat bottom of a 9-inch springform pan with cooking spray. Set aside. Combine 1/2 cup granulated sugar, dark brown sugar, water, and instant coffee granules in a large saucepan; stir well and bring to a boil. Remove from heat. Add cocoa and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlua and egg yolks. Stir in flour; cool to room temperature. Set aside. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup of granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan. Bake at 300º for 1 hour or until a wooden pick inserted in center comes out almost clean. Cook completely on wire rack. Remove sides of pan. Garnish with raspberries.

Serving Size : 12

Per serving: 212 Calories; 6g Fat (24% calories from fat); 5g Protein; 38g Carbohydrate; 53mg Cholesterol; 33mg Sodium

Bon Appetit, Betsy Burtis Derry, NH