Recipe #1090
Servings: 2
Preparation Time: 0:20
Cook Time: 0:10

2 oz unsweetened bittersweet chocolate
1 Tbsp strong black coffee or espresso, room temp
2 Tbsp Splenda or granular sugar substitute
½ tsp vanilla extract
4 large egg whites, at room temp.

1. Preheat oven to 350°.

2. Add chocolate to a microwave safe bowl, microwave on high for 2 minutes, stirring ever 30 seconds, until melted.

3. Add coffee, sugar substitute, and vanilla extract; stir until well combined, set aside.

4. In a separate bowl, beat egg whites until stiff peaks form.

5. Fold chocolate into egg whites, folding until well combined.

6. Butter 2 soufflé dishes ( 1- 1/3 x 4 inches) add mixture to dishes.

7. Place on a sheet pan and bake for 8 to 12 minutes.

8. Remove from oven, serve warm or allow to cool.

9. Optional, top with whipped cream.