Dark Chocolate Souffle Cake with Raspberries
INGREDIENTS:
2/3 c Sugar
2/3 c Unsweetened cocoa powder;
-Dutch alkali process
1 1/2 c Water
3/4 oz Bittersweet chocolate;
-chopped, see *
1/4 c Orange juice
Orange peel; from 1 orange
2/3 c Sugar
2/3 c Unsweetened cocoa powder;
-Dutch alkali process
1 1/2 c Water
3/4 oz Bittersweet chocolate;
-chopped, see *
1/4 c Orange juice
Orange peel; from 1 orange
Pre-prep: Chop chocolate; grate orange peel.
Combine sugar and cocoa in a heavy medium saucepan. Gradually whisk in water, then add chopped chocolate.
Cook over low heat until chocolate melts and sugar dissolves. Increase heat to medium-high and boil 1 minute, stirring constantly.
Remove from heat; stir in orange juice and peel. Refrigerate until well chilled.
Process in ice cream maker according to manufacturer's directions. Serve immediately or transfer to a storage container, cover and freeze overnight to blend flavors. (Can be made 3 days in advance.) Serves 4 to 6.
Each serving has approximately: Cals: 175; Total fat: 2.6 g; Sat fat: 1.6 g: Sodium: 9 mg: Chol: None; Fiber: 4 g; Calcium: 24 mg; Carbs: 37 g; Protein: 3 g.
Combine sugar and cocoa in a heavy medium saucepan. Gradually whisk in water, then add chopped chocolate.
Cook over low heat until chocolate melts and sugar dissolves. Increase heat to medium-high and boil 1 minute, stirring constantly.
Remove from heat; stir in orange juice and peel. Refrigerate until well chilled.
Process in ice cream maker according to manufacturer's directions. Serve immediately or transfer to a storage container, cover and freeze overnight to blend flavors. (Can be made 3 days in advance.) Serves 4 to 6.
Each serving has approximately: Cals: 175; Total fat: 2.6 g; Sat fat: 1.6 g: Sodium: 9 mg: Chol: None; Fiber: 4 g; Calcium: 24 mg; Carbs: 37 g; Protein: 3 g.