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Fallen Mocha Soufflé

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Fallen Mocha Soufflé

Fallen Mocha Soufflé
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
Provided by:
total prep 307 calories/serving
By Kate Slate
Although this dessert is denser than a soufflé, it's still amazingly light in texture. Serve it with a small scoop of ice cream or coffee yogurt.
Ingredient #6: Although this is a "Just 5 Ingredients" recipe, if you went for one more ingredient, it could be 2 tablespoons of Kahlua added when you add the espresso powder.



  • Preheat the oven to 450°F. Butter and sugar a 4-cup soufflé dish or deep 1-quart baking dish (3 to 4 inches deep).
  • In a small saucepan, combine the chocolate and butter, and stir over low heat until melted. Remove from the heat and whisk in the egg yolks. Pour the mixture into a large bowl and stir in the espresso powder.
  • In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
  • Stir one-third of the egg whites into the chocolate mixture. With a spatula, gently but thoroughly fold in the remaining egg whites. Scrape the soufflé into the dish. Place the dish in a larger baking dish or a small roasting pan and fill with hot water to come halfway up the sides of the mold.
  • Place in the oven, reduce the temperature to 400°F, and bake for 20 to 25 minutes, until puffed and beginning to crack around the edges.
  • Remove from the oven and the water bath and set on a rack to cool. As it cools, the soufflé will collapse. Unmold carefully and invert onto a serving plate. Serve warm or chilled.