Dark-Chocolate Souffle Cake
| Yield: | 12 Servings |
| Categories: |
| Cooking spray | ||
| 1/2 | c | Granulated sugar |
| 1/2 | c | Packed dark brown sugar |
| 3/4 | c | Water |
| 1 | tb | Instant espresso or 2 T instand coffee |
| 2/3 | c | Dutch process cocoa or unsweetened cocoa |
| 1/4 | ts | Salt |
| 2 | oz | Semisweet chocolate; chopped |
| 2 | oz | Unsweetened chocolate; chopped |
| 2 | tb | Kahlua |
| 3 | lg | Egg yolks |
| 1/3 | c | Sifted cake flour |
| 6 | lg | Egg whites; room temperature |
| 1/4 | ts | Cream of tartar |
| 1/3 | c | Granulated sugar |
| 1 | tb | Powdered sugar |
| 1/4 | c | Raspberries; optional |
| Chocolate curls; optional |
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