Fudgy Espresso Soufflé with Raspberry Sauce

When this soufflé falls, it turns into a dense fudge cake. Don't worry about leftovers; they can be served at room temperature or chilled with the Raspberry Sauce.


6 servings (serving size: 1 wedge and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 196
Caloriesfromfat 24 %
Fat 5.2 g
Satfat 1.5 g
Monofat 1.8 g
Polyfat 1.3 g
Protein 6.2 g
Carbohydrate 31.3 g
Fiber 1.8 g
Cholesterol 2 mg
Iron 1.8 mg
Sodium 149 mg
Calcium 61 mg


1/2 cup unsweetened cocoa
6 tablespoons hot water
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
2 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 cup 1% low-fat milk
1/4 cup sugar
1/8 teaspoon salt
4 large egg whites
3 tablespoons sugar
Cooking spray


Preheat oven to 375°.

Combine first 3 ingredients, stirring until smooth.

Melt butter in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in cocoa mixture. Spoon into a large bowl; cool slightly.

Beat egg whites at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into a 1 1/2-quart soufflé dish coated with cooking spray.

Bake at 375° for 45 minutes or until puffy and set. Serve warm with Raspberry Sauce.

Karen Levin,

Cooking Light

January 1999
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