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Adrian Leon's Chocolate Coffee Souffle Cake Recipe

Serves: 
4
15 minutes
Calories per serving: 470

Recipe 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

Preparation

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.

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Nutrition Info Per Serving

Nutrition Info Per Serving 4 servings, Serving Size: 1 (4 ounce) cake

Calories
470
Calories From Fat
370
Total Fat
41
g
Saturated Fat
24
g
Cholesterol
285
mg
Sodium
40
mg
Total Carbs
21
g
Dietary Fiber
3
g
Sugars
16
g
Protein
7
g

Conversion Chart

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