Chocolate Souffle Cakes

  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 8

Ingredients

Ingredients

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

Topping

1/4
cup chocolate-flavored syrup
4
teaspoons powdered sugar
1/2
teaspoon instant espresso coffee (dry)
Cool Whip™ fat-free frozen whipped topping, thawed, if desired

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

For an extra-special dress-up that doesn't add fat or calories, try sprinkling baking cocoa, ground cinnamon or powdered sugar on the top of each cupcake.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.