Chocolate Souffle Cake

Chocolate Souffle Cake
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Chocolate Souffle Cake
A dessert to surely please the whole family.
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Course Desserts, High Mileage Snacks, Vegetarian
Cuisine Healthy, Uncatagorized
Prep Time 20 minutes
Cook Time 30-35 minutes
Servings
people
Ingredients
Course Desserts, High Mileage Snacks, Vegetarian
Cuisine Healthy, Uncatagorized
Prep Time 20 minutes
Cook Time 30-35 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 350o F. Coat an 8’’ spring form pan with cooking spray. Dust with ½ teaspoon of the flour.
  2. Place the chocolate in a microwaveable bowl. Microwave on high for 1 minute. Stir until smooth. Add ¾ cup of the granulated sugar, the butter or margarine, sour cream, egg yolk, and vanilla. Stir intil well blended. Add the cocoa powder and the remaining 1 tablespoon flour. Stir until smooth.
  3. In a large bowl, combine the egg whites and cream of tartar. With an electric mixer on medium speed, beat until soft peaks form. Beat on high speed, while gradually adding the remaining ¼ cup granulated sugar, until stiff peaks form. Fold about one-third of the egg whites into the chocolate. Gently fold in the prepared pan and smooth the top.
  4. Bake for 30 to 35 minutes, or until a wooden pick inserted in the middle comes out nearly clean. Cool on a rack. The cake will fall as it cools, leaving a raised edge. Gently press down on the edges as it cools.
  5. To serve, remove the pan sides and transfer the cake to a serving plate. Sift the confectioners’ sugar over the top of the cake.
Recipe Notes

Recipe Credit: Preventions: The Sugar Solution

Per serving: 160 calories, 3 g protein, 28 g carbohydrates, 5 g fat, 21 mg cholesterol, 29 mg sodium, 1 g dietary fiber

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