This soufflé was rather easy to execute (it was my first attempt) and arrived at the table beautifully puffed; however, the flavor was rather bland and the Kahlua was hard to detect. I used natural instead of Dutch-processed cocoa so that may have been why the chocolate flavor was lacking. Another tip: definitely don't over-beat your whites. If they get too dry they don't incorporate into the mixture easily.
Kahlua & Chocolate Soufflé
From EatingWell: May/June 2012
Don’t be intimidated by its tall, dark beauty; this decadent (yet calorie-smart) Kahlua and chocolate soufflé recipe is easy to make at home.