Dark Chocolate Souffle

Dark Chocolate Souffle
Servings: 12 Prep 10 mins Bake 350°F 40 mins


  • 1 box (19 ounces) dark-chocolate cake mix
  • 3 1/2 cups strong brewed coffee
  • 3 eggs
  • 3 tablespoons vegetable oil
  • 1/4 cup freeze-dried coffee crystals
  • 1/2 cup semisweet mini chocolate chips
  • 3/4 cup packed dark-brown sugar
  • 1/4 cup unsweetened cocoa powder
  • Confectioners sugar, for dusting
Coffee Cream:
  • 3/4 cup heavy cream
  • 2 tablespoons coffee liqueur

Make It

1. Heat oven to 350 degrees F. Coat oval or rectangular baking dish (3-quart) with nonstick cooking spray.

2. 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. 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. Bake in 350 degrees F oven until top is puffed (center still jiggly), 40 minutes. Transfer to rack; dust with sugar.


5. In bowl, beat cream and liqueur until soft peaks form. Serve warm cake in bowls with cream.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 390, Fat, total (g): 17, chol. (mg): 74, sat. fat (g): 6, carb. (g): 58, fiber (g): 3, pro. (g): 5, sodium (mg): 441, Percent Daily Values are based on a 2,000 calorie diet.