Dark Chocolate Souffle

Makes 12
Prep 10 m
Bake 40 m


Coffee Cream:


  1. 1 of 4 Heat oven to 350 degrees F. Coat oval or rectangular baking dish (3-quart) with nonstick cooking spray.
  2. 2 of 4 In bowl, combine cake mix, 1 cup brewed coffee, eggs, oil and dried coffee. Beat on low until moistened, 30 seconds. Increase speed to medium-high; beat 2 minutes. Stir in chocolate. Spread in prepared dish.
  3. 3 of 4 Bring remaining 2-1/2 cups brewed coffee to simmer. Sprinkle brown sugar and cocoa over batter. Pour hot coffee over top. Transfer dish to oven.
  4. 4 of 4 Bake in 350 degrees F oven until top is puffed (center still jiggly), 40 minutes. Transfer to rack; dust with sugar.


  1. 1 of 1 In bowl, beat cream and liqueur until soft peaks form. Serve warm cake in bowls with cream.
Nutrition Information for Dark Chocolate Souffle
Servings Per Recipe: 12
Per Serving: 3 g fiber, 441 mg sodium, 74 mg chol., 6 g sat. fat, 17 g Fat, total, 5 g pro., 58 g carb., 390 kcal cal.