Lighter chocolate cake recipes chock full of delicious and decadent flavor so you can indulge your sweet tooth—guilt free. My favorite one listed below. Click the link at the bottom to see all 14 recipes.
Dark Chocolate Soufflé Cake
Ingredients
Cooking spray
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
2/3 cup Dutch process or unsweetened cocoa
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 tablespoons Kahlúa (coffee-flavored liqueur)
3 large egg yolks
1/3 cup sifted cake flour (such as Swan's Down)
6 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
1 tablespoon powdered sugar
1/4 cup raspberries (optional)
Chocolate curls (optional)
Preparation
Preheat oven to 300°.
Coat bottom of a 9-inch springform pan with cooking spray. Set aside.
Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, water, and espresso in a large saucepan; stir well and 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 at high speed of a mixer 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 wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired.
Note: A substitution of 1/4 cup all-purpose flour may be used in place of 1/3 cup cake flour.
SEE ALL 14 Chocolate Recipes from COOKING LIGHT at:
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