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Ingredients

• 7 ounces best quality semi-sweet chocolate, chopped
• 1/4 cup unsalted butter
• 4 ounces PHILADELPHIA Cream Cheese
• 6 egg whites
• 3/4 cup sugar, divided
• 4 egg yolks
• 2 teaspoons pure vanilla extract
• 1 teaspoon instant expresso powder

Directions

1. POSITION rack in lower third of oven. Preheat to 400 degrees.
2. GREASE the inside of 9 in. spring-form pan. Line the bottom of the pan with parchment paper.
3. COMBINE chocolate, butter and cream cheese in medium microwave-safe bowl. Heat on medium heat until all ingredients are melted and combined, about 3 min - stirring half way through. Remove from microwave, whisk together and set aside.
4. Place egg whites in a large mixing bowl. Mix on medium-high until soft peaks form about 2 min. Continue mixing and gradually add ¼ cup sugar. Mix until whites are glossy and form stiff peak, about 11/2 more minutes. Set aside.
5. Transfer yolks to a separate large mixing bowl and add remaining ½ cup sugar. Mix on high until yolks turn pale, thick and fluffy, about 2 min. Stir in vanilla and espresso powder. And then stir in melted chocolate, butter and cream cheese.
6. Pour 1/2 cup of chocolate mixture into the egg whites and gently stir until combined. Pour the egg white mixture back into the chocolate mixture and gently fold until batter appears combined. Some swirling in the batter should still appear. Scrape into prepared spring-form pan.
7. TRANSFER pan to oven. Reduce heat to 350 and bake souffle until top is crisp and a skewer inserted into the center comes out with only a few crumbs, 40 - 45 min.
8. REMOVE cake from oven and allow cake to cool in pan to room temperature. The cake centre will drop - that's part of the charm! When cake is fully cooled dust with icing sugar and serve. Serves 10.