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
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 www.splenda.com.
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