Fallen Mocha Soufflé
Would you say this recipe is...
+ VOTE NOWBy Kate Slate
Although this dessert is denser than a soufflé, it's still amazingly light in texture. Serve it with a small scoop of ice cream or coffee yogurt.
Ingredient #6: Although this is a "Just 5 Ingredients" recipe, if you went for one more ingredient, it could be 2 tablespoons of Kahlua added when you add the espresso powder.
Ingredients
Directions
Preheat the oven to 450°F. Butter and sugar a 4-cup soufflé dish or deep 1-quart baking dish (3 to 4 inches deep).
In a small saucepan, combine the chocolate and butter, and stir over low heat until melted. Remove from the heat and whisk in the egg yolks. Pour the mixture into a large bowl and stir in the espresso powder.
In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
Stir one-third of the egg whites into the chocolate mixture. With a spatula, gently but thoroughly fold in the remaining egg whites. Scrape the soufflé into the dish. Place the dish in a larger baking dish or a small roasting pan and fill with hot water to come halfway up the sides of the mold.
Place in the oven, reduce the temperature to 400°F, and bake for 20 to 25 minutes, until puffed and beginning to crack around the edges.
Remove from the oven and the water bath and set on a rack to cool. As it cools, the soufflé will collapse. Unmold carefully and invert onto a serving plate. Serve warm or chilled.
Nutrition Facts
| Per Single Serving / Serves 4 Total | |||||
|---|---|---|---|---|---|
| Calories | 307 | Calories from fat | 216 | ||
| Total Fat | 24gm | 37% | Saturated Fat | 13gm | 65% |
| Cholesterol | 242mg | 81% | Sodium | 75mg | 3% |
| Total Carbohydrates | 18gm | 6% | Fiber | 1gm | 4% |
| Sugars | 15gm | Protein | 7gm | ||
| Vitamin A | 12% | Calcium | 4% | ||
| Iron | 10% | ||||
Nutrition Facts provided by: Kate Slate
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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