Adrian Leon’s Chocolate Coffee Souffle Cake
Ideal for dinner parties, this decadent dessert looks very pretty served in individual ramekins topped with cocoa powder and whipped cream.
- Serves: 4
- Prep Time: 15 Minutes
- Cook Time: 8 Minutes
- Total Time: 23 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 4
Serving Size: 1 (4 ounce) cake
- Amount Per Serving
- Calories:
- 470
- Calories from Fat:
- 370
- Total Fat:
- 41g
- Saturated Fat:
- 24g
- Cholesterol:
- 285mg
- Sodium:
- 40mg
- Total Carbs:
- 21g
- Dietary Fiber:
- 3g
- Sugars:
- 16g
- Protein:
- 7g
DIRECTIONS
Pre-heat oven to 450 degrees F.
Butter four 4 oz. coffee cups or ramekins with 1 Tbsp of butter. Put them on a baking sheet.
Put chocolate and the remaining butter into the top of a double boiler, over medium low heat until soft and almost melted.
Beat eggs, egg yolks and SPLENDA® Granulated Sweetener together in a mixing bowl until smooth.
Whisk chocolate and butter together then slowly add to egg mixture, stirring until just combined. Whisk in the flour and coffee.
Divide batter between prepared molds and bake for 6-8 minutes.
Serve cake immediately and top with cocoa.
NOTE
Optional: Garnish with whipped cream. Mix 1 cup of cream and 2 tablespoons of SPLENDA® Granulated Sweetener chilled then whipped until soft.
INGREDIENTS
- 9 tablespoons unsalted butter
- 2 teaspoons flour
- 4 ounces bittersweet chocolate
- 2 eggs
- 2 egg yolks
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon unsweetened cocoa
- 2 tablespoons ground coffee or instant espresso
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