Memorial Day Picnic at Morris Park

After a stop at the Vietnam Memorial in Fairmont, we set our red, white and tableware on a peaceful table in a rustic woodland park nearby.  I made a salad on sticks with yesterday's roasting chicken and vegetables, a hard cooked egg, cheese, and a few raw vegetables.  The dessert was a chocolate souffle with mascarpone topping and berries.  The original recipe is in the May issue of Food and wine Magazine. 

Chocolate Souffle with Mascarpone

(Serves 8-10)

In a separate bowl, mix cocoa powder, flours and baking powder.
10 tablespoon unsweetened cocoa powder (not the Dutch processed kind)
1 cup all purpose flour
2/3 cup whole wheat pastry flour
2 teaspoon baking powder

Separate eggs.
5 eggs

In mixer bowl with whisk, beat egg yolks at medium speed until thickened, about 2 minutes.
Egg yolks

Beat in sugar, 1/4 cup at a time until very thick and pale yellow, about 3 minutes.
1/2 cup sugar

Beat in the butter at medium speed a tablespoon at a time. 
1/2 cup Earth Balance Buttery Spread

Reduce speed to low and mix in the dry ingredients in 2 additions, alternating with the milk.
1/4 cup plus 2 tablespoon evaporated skim milk
1/4 cup skim milk
Scrape the batter into a large bowl.

Clean the mixing bowl and whisk.  Beat the egg whites at medium speed until thick and foamy, about 2 minutes.  Gradually beat in sugar.  Beat until the whites are thick and glossy, about 1 minute longer.  With rubber spatula, mix one-third of the whites into the batter, then fold in the remaing whites until not streaks remain.
5 egg whites
1 tablespoon sugar

Place batter in a 7 inch springform pan lined with parchment paper and greased with olive oil spray.
Bake at 375 F. for 45 minutes.  Cool in pan on rack for 30 minutes.  Take from pan and remove paper.  Cook further on rack. 

Topping
Whip mascarpone, milk and sugar at medium speed until soft peaks form.
Serve cake with topping and fresh berries. 
3/4 cup cup mascarpone
3/4 cup evaporated skim milk
1 tablespoon sugar