Chocolate Souffle Cake
Ready In: 1 hr
Serves: 9
Ingredients
- vegetable oil cooking spray
- 14 tablespoons sugar
- 2⁄3 cup walnuts, toasted
- 1⁄2 cup unsweetened cocoa powder
- 3 tablespoons vegetable oil
- 8 large egg whites
- 1 pinch salt
- powdered sugar
Directions
- Preheat oven to 350°F Line bottom of 8-inch springform pan with 2-3/4-inch high sides with parchment paper.
- Spread pan and paper with vegetable oil spray.
- Sprinkle pan with 2 tablespoons sugar.
- Finely grind nuts with 2 tablespoons sugar in processor.
- Transfer nut mixture to large bowl.
- Mix in 10 tablespoons sugar and cocoa, then oil.
- Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
- Fold whites into cocoa mixture in 3 additions.
- Spoon batter into prepared pan; smooth top.
- Bake until cake puffs and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
- Cool cake in pan on rack about 30 minutes.
- (Cake may fall.) Cut around pan sides to loosen cake.
- Remove sides of pan and cool cake completely.
- Sprinkle cake with powdered sugar.
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