Mocha Rum Souffle

When shopping for ground coffee, check the label--you may think the package holds a pound of coffee, but it may weigh as little as 11 ounces. The lowest prices are found on large (40-ounce) cans.

Ingredients

2 Tbsp butter, melted

1/3 cup unsweetened cocoa powder, divided

1/3 cup sugar, divided

6 egg whites

1/4 tsp cream of tartar

1/4 cup strong black coffee

2 Tbsp dark rum or 1 teaspoon rum extract

1/4 cup confectioners' sugar

Directions

1. Grease a 2-quart soufflé dish with melted butter. Mix 1 tablespoon cocoa and 1 tablespoon sugar in a small bowl. Pour cocoa mixture into prepared dish, turning to coat inside.

2. Preheat oven to 375°F. Place a baking sheet in oven to heat. Beat egg whites, cream of tartar and remaining sugar in a large bowl until stiff peaks form, about 5 minutes.

3. Mix remaining cocoa, coffee and rum in a large bowl. Add a heaping tablespoonful of egg white mixture to cocoa mixture; stir well. Gently fold in remaining egg white mixture.

4. Spoon mixture into prepared dish. Place on hot baking sheet. Bake for 5 minutes. Reduce heat to 325°F. Bake until soufflé is risen, about 20 minutes. Sprinkle confectioners' sugar over top.