Chocolate Souffle Cake

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READY IN: 1hr
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
  • vegetable oil cooking spray
  • 14
    tablespoons sugar
  • 23
    cup walnuts, toasted
  • 12
    cup unsweetened cocoa powder
  • 3
    tablespoons vegetable oil
  • 8
    large egg whites
  • 1
    pinch salt
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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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