Mexican Desserts: Chocolate Soufflé Cake

Spice this Mexican dessert with espresso powder, chile powder and
cinnamon. See Chocolate cake baking directions after this jump.

Mexican Chocolate Soufflé Cake Ingredients:

• 4 large egg whites
• 2 ounces bittersweet chocolate, coarsely chopped
• 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon all-purpose flour
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon ancho powder
• 1/2 teaspoon ground canela (cinnamon)
• 1/2 cup granulated sugar
• 1/2 teaspoon confectioners' sugar
• 1/4 cup plain nonfat yogurt
• Vegetable cooking spray

Cooking Directions:

1. Preheat the oven to 375°.
2. Lightly coat a 4-cup soufflé dish with cooking spray.
3. In a small bowl set over a pan of simmering water, stir the chocolate until melted; alternatively, melt the chocolate in a microwave oven.
4. Let cool to tepid.
5. In a small bowl, combine the yogurt, vanilla, espresso, ancho powder and cinnamon.
6. In another bowl, stir together the cocoa and flour.
7. In a large bowl, beat the egg whites until they form soft peaks.
8. Gradually beat in the granulated sugar until stiff peaks form.
9. Using a rubber spatula, lightly fold in the melted chocolate.
10. Fold in the yogurt mixture and then the dry ingredients just until combined.
11. Scrape the batter into the prepared dish.
12. Bake in the lower third of the oven for about 30 minutes, or until the top is just set and moist crumbs cling to a toothpick inserted in the center.
13. Dust with confectioners' sugar and serve.

Possible Related Entries:

• Chocolate and dessert recipes video
• Culinary Article: Melting Chocolate
• Culinary Article: Tempering Chocolate Video
• Chocolate cookie recipes: Chocolate Biscotti
• Pasta: Lasagna cooking recipes
• Dessert recipes: Jelly recipes
• Baking: Cake recipes: Black Bottom Cupcakes
• Dessert Recipes: Culinary Articles