With no egg yolks, this coffee-flavored chocolate dessert is a low-cholesterol option.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Allow egg whites to stand at room temperature for 30 minutes.

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  • Meanwhile, in a saucepan combine the sugar, cornstarch, cocoa powder, and coffee crystals. Stir in milk all at once. Cook and stir over medium heat until bubbly; cook and stir for 2 minutes more. Remove from heat.

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  • Stir in liqueur and vanilla. Pour into a large bowl. Cover surface of mixture with clear plastic wrap. Set aside.

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  • In a large mixing bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the chocolate mixture to lighten. Fold in remaining egg whites.

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  • Gently pour mixture into an ungreased 2- to 2-1/2-quart souffle dish.

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  • Bake in a 375 degree F. oven for 20 to 25 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 6 servings.

Nutrition Facts

103 calories; 1 g total fat; 1 mg cholesterol; 115 mg sodium. 17 g carbohydrates; 7 g protein;

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