Dark-Chocolate Soufflé Cake

Ingredients

• 0.3 cup cake flour sifted (such as Swan's Down)
• 0.3 teaspoon cream of tartar 
• 0.5 cup brown sugar dark packed
• 0.7 cup dutch process unsweetened
• 6 large egg whites at room temperature ()
• 3 large egg yolks 
• 0.3 cup granulated sugar 
• 0.5 cup granulated sugar 
• 1 tablespoon espresso grounds instant
• 2 tablespoons kahlua (coffee-flavored liqueur)
• 1 tablespoon powdered sugar 
• 0.3 teaspoon salt 
• 2 ounces bittersweet chocolate chopped
• 2 ounces chocolate unsweetened chopped
• 0.8 cup water 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• wire rack
• blender
• springform pan

Directions

1. Preheat oven to 30
2. Coat bottom of a 9-inch springform pan with cooking spray. Set aside.
3. 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.
4. Remove from heat; add cocoa, salt, and chocolates, stirring with a whisk until chocolate melts. Stir in Kahla and egg yolks. Stir in flour; cool to room temperature. Set aside.
5. Beat egg whites and cream of tartar at high speed of a mixer until foamy.
6. 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.
7. Bake at 300 for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on wire rack.
8. Remove sides from pan; sift powdered sugar over cake.
9. Garnish with raspberries and chocolate curls, if desired.
10. Note: A substitution of 1/4 cup all-purpose flour may be used in place of 1/3 cup cake flour.