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Ideal for dinner parties, this decadent dessert looks very pretty served in individual ramekins topped with cocoa powder and whipped cream.
Adrian Leon's Chocolate Coffee Souffle Cake
9 tablespoons unsalted butter
2 teaspoons flour
4 ounces bittersweet chocolate
2 large eggs
2 egg yolks
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon unsweetened cocoa
2 tablespoons ground coffee or instant espresso
Preheat oven to 450°F (175°C).
Butter four (4-ounce) coffee cups or ramekins with 1 tablespoon 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 to 8 minutes.
Serve cakes immediately, dusting tops with cocoa.
Optional: Garnish with whipped cream. Mix 1 cup of cream and 2 tablespoons of SPLENDA®; Granulated Sweetener chilled then whipped until soft.
Nutrition Info Per Serving (1/4 of recipe): Calories 470 | Calories from Fat 370 | Fat 41g (sat 24g) | Cholesterol 285mg | Sodium 40mg | Carbohydrates 21g | Fiber 3g | Sugars 16g | Protein 7g
Adrian Leon's Chocolate Coffee Souffle Cake
9 tablespoons unsalted butter
2 teaspoons flour
4 ounces bittersweet chocolate
2 large eggs
2 egg yolks
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon unsweetened cocoa
2 tablespoons ground coffee or instant espresso
Preheat oven to 450°F (175°C).
Butter four (4-ounce) coffee cups or ramekins with 1 tablespoon 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 to 8 minutes.
Serve cakes immediately, dusting tops with cocoa.
Optional: Garnish with whipped cream. Mix 1 cup of cream and 2 tablespoons of SPLENDA®; Granulated Sweetener chilled then whipped until soft.
Nutrition Info Per Serving (1/4 of recipe): Calories 470 | Calories from Fat 370 | Fat 41g (sat 24g) | Cholesterol 285mg | Sodium 40mg | Carbohydrates 21g | Fiber 3g | Sugars 16g | Protein 7g
