One quarter cup all-purpose flour
1 tsp instant espresso coffee granules
1 and one quarter cup sugar
1 cup milk
One quarter cup butter
5 ounces unsweetened chocolate chopped
2 Tbsp. almond flavored liqueur
2 tsp. vanilla extract
4 large eggs, separated
2 egg whites
Pinch of salt
Powdered sugar

In a medium saucepan, combine flour, espresso powder, one half cup of the sugar and milk and cook over medium heat until mixture starts to thicken and boils, stirring constantly. Let mixture boil for 1 minute and remove from heat. Stir in butter and chopped chocolate and stir with a wire whisk. Add almond liqueur and vanilla and beat with whisk until smooth and creamy. Whisk in the 4 egg yolks. Preheat oven to 350 degrees. Spray souffle dish with non-stick cooking spray and sprinkle with 2 tablespoons sugar. In a large bowl, beat all 6 egg white with salt until foamy. Slowly add remaining sugar and continue beating until stiff peaks form. Slowly fold in egg white mixture into chocolate mixture. Pour mixture into souffle dish and bake for 40 minutes. Sprinkle with powdered sugar and serve.

The Skinny: Use low fat milk and your favorite egg and sugar substitutes.