DARK-CHOCOLATE SOUFFLÉ CAKE Cake flour is a soft, finely textured wheat flour with a high starch content. It usually comes in a box rather than a bag and can be found with the cake mixes at the supermarket. 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 Kahlua (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)

Preheat oven to 300°F.

Coat bottom of a 9-inch springform pan with cooking spray. Set aside.

Combine 1/2 cup granulated sugar, brown sugar, water, and espresso in a large saucepan; bring to a boil. Remove from heat; add cocoa, salt, 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 with a mixer at high speed 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°F for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on a wire rack. Cover with heavy-duty foil; seal and freeze.

To serve, thaw in refrigerator overnight. Let stand 30 minutes at room temperature. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired. 

Serves 12.

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