Chocolate Souffle Cakes

 

1

oz sweet baking chocolate

1

tablespoon margarine or butter

1

teaspoon instant espresso coffee (dry)

2

egg whites

2

whole eggs, separated

1

cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)

1/2

cup granulated sugar

1/4

cup packed brown sugar

1/4

cup Gold Medal® all-purpose flour

1/4

cup baking cocoa

1/4

teaspoon ground cinnamon

1/4

cup chocolate-flavored syrup

4

teaspoons powdered sugar

1/2

teaspoon instant espresso coffee (dry)

Frozen (thawed) fat-free whipped topping, if desired

• 1 Heat oven to 375°F. Spray bottoms only of 8 jumbo muffin cups or 10 ounce (large size) custard cups with cooking spray. In 1-quart saucepan, heat chocolate, margarine and 1 teaspoon coffee over low heat, stirring constantly, until melted and smooth; cool slightly.
• 2 In medium bowl, beat 4 egg whites with electric mixer on high speed until stiff peaks form; set aside.
• 3 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 muffin cups.
• 4 Bake 20 to 22 minutes or until firm to the touch. Cool 5 minutes (centers of cakes will sink slightly). Remove from muffin cups to cooling rack. Cool 15 minutes.
• 5 In 1-quart saucepan, heat syrup, powdered sugar and 1/2 teaspoon coffee over low heat, stirring constantly, until smooth.
• 6 Place cakes on individual plates. Drizzle with topping. Serve with whipped topping.