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1. Preheat oven to 350 degree F. In a small saucepan, combine chocolate chips and Kahlua. Set over very low heat until chocolate is melted, stirring to blend. Remove from heat and cool slightly.
2. Place eggs in blender and blend well. With the machine still on, slowly pour cooled chocolate mixture through lid. Add cream cheese, a few cubes at a time and blend until smooth.
3. Pour into 6 buttered and sugared 6-ounce ramekins or oven-proof custard cups. (At this point, desserts can be covered and refrigerated for up to several hours.) Place ramekins on a baking sheet.
4. Bake for 20 minutes or until edges are set but centers are still slightly soft. (If desserts were refrigerated, bake 5 minutes more.) Combine powdered sugar and coffee powder. As soon as souffles are done, remove from oven, place each on a dessert plate, and sift some sugar-coffee mixture through sieve over of each souffle. Serve immediately. Makes 6 servings.