Dark Chocolate Soufflé Cake

cooking spray

½ cup granulated sugar

½ cup packed dark brown sugar

¾ cup water 1 tablespoon instant espresso or 2 tbl instant coffee

⅔ cup Dutch process or unsweetened cocoa

¼ teaspoon salt 2 oz semi-sweet chocolate, chopped

2 oz unsweetened chocolate, chopped

2 tablespoons Kahlua

3 large egg yolks

⅓ cup sifted cake flour

6 large egg whites at room temperature

¼ teaspoon cream of tartar

⅓ cup granulated sugar

1 tablespoon powdered sugar

Per serving: 207 Calories; fat 6.1g, protein 5g,car 34.2g, fiber0.2g, chol55mg, iron 2mg, sodium91mg, calc31mgr

1. Preheat oven to 300f. Coat bottom of a 9" springform pan with cooking spray, set aside. 
2. Combine ½ cup sugar, brown sugar, water & espresso in a large saucepan; bring to boil. Remove from heat; add cocoa, salt & chocolates, stirring with a whisk until chocolate melts. Stir in Kahlua & egg yolks. Stir in flour; set aside and let cool to room temperature. 
3. Beat egg whites & cream of tartar with a mixer at high speed until foamy. Add ⅓ cup of 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 until all is incorporated. Spoon into prepared pan. Bake at 300f for 1 hour or until a wooden pick inserted into center comes out clean. 
4. Cool completely on wire rack. Cover with heavy duty foil, seal & freeze. 
5. To serve, thaw in refrigerator overnite. Let stand 30 minutes at room temperature. Remove sides from pan; sift powder sugar over cake. Garnish with fresh raspberries.