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Ingredients
| semisweet baking chocolate squares: 1 oz |
| salted butter: 1 Tbl |
| instant coffee: 1 tsp |
| eggs: 2 (whites) |
| eggs: 2 (separated) |
| nonfat plain yogurt: 1 cup |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| ground cinnamon: 1/4 tsp |
Chocolate Soufflé Cakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
22 min -
Servings
8 serving(s)
Tags
- Heat oven to 375°F Spray bottoms only of 8 (10 oz) ramekins with cooking spray.
- In saucepan, heat chocolate, butter and coffee over low heat, stirring constantly, until melted and smooth; cool slightly.
- In medium bowl, beat 4 egg whites with electric mixer on high speed until stiff peaks form; set aside.
- In another medium bowl, beat egg yolks and yogurt on medium speed until blended. Gradually beat in granulated sugar, brown sugar and chocolate mixture.
- Stir in flour, cocoa and cinnamon just until blended.
- Fold in egg whites.
- Spoon into ramekins.
- Bake 20 to 22 minutes or until firm to the touch. Cool 5 minutes (centers of cakes will sink slightly). Remove from ramekins to cooling rack. Cool 15 minutes.