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Adrian Leon’s Chocolate Coffee Souffle Cake recipe

Ideal for dinner parties, this decadentdessert looks very pretty served in individual ramekins toppedwith cocoa powder and whipped cream.

Recipe: Adrian Leon’s ChocolateCoffee 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 ramekinswith 1 tablespoon of butter. Put them on a baking sheet.
  • Put chocolate and the remaining butterinto the top of a double boiler, over medium low heat until softand almost melted.
  • Beat eggs, egg yolks and SPLENDA®Granulated Sweetener together in a mixing bowl until smooth.
  • Whisk chocolate and butter together thenslowly add to egg mixture, stirring until just combined. Whiskin the flour and coffee.
  • Divide batter between prepared molds andbake for 6 to 8 minutes.
  • Serve cakes immediately, dusting topswith cocoa.

    Makes 4 servings.
    Preparation Time: 15 Minutes
    Total Time: 23 Minutes

    Optional: Garnish with whipped cream. Mix1 cup of cream and 2 tablespoons of SPLENDA®; GranulatedSweetener chilled then whipped until soft.

    Nutrition Info Per Serving (1/4 of recipe):Calories 470 | Calories from Fat 370 | Fat 41g (sat 24g) | Cholesterol285mg | Sodium 40mg | Carbohydrates 21g | Fiber 3g | Sugars 16g| Protein 7g

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at

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