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Chocolate Souffle Cakes
Chocolate Souffle Cakes
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Boost chocolate soufflé cakes with creamy vanilla Yoplait® yogurt, topped with whipped cream for a divine dessert.
Ingredients:
  • 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)
  • Cool Whip fat-free frozen whipped topping, thawed, if desired
Instructions:
  • Preheat oven to 375°F. Grease the bottom of 8 jumbo muffin cups or 10-ounce custard cups with cooking spray. In a 1-quart saucepan, gently melt chocolate, margarine, and 1 teaspoon of coffee over low heat, stirring continuously until smooth; let cool briefly.
  • In a medium bowl, use an electric mixer to whip 4 egg whites until stiff peaks form; set aside.
  • In a separate medium bowl, whisk together egg yolks and yogurt until combined. Slowly mix in granulated sugar, brown sugar, and the chocolate mixture. Gently stir in flour, cocoa, and cinnamon until just combined. Gently fold in beaten egg whites. Fill muffin cups with the batter.
  • Bake for 20-22 minutes or until the tops are firm to the touch. Let them cool for 5 minutes to allow the centers to settle. Then, gently transfer the muffins from the cups to a cooling rack and continue to cool for 15 minutes.
  • In a small saucepan, gently warm the syrup, powdered sugar, and 1/2 teaspoon of coffee on low heat, stirring constantly until silky.
  • Arrange the cakes on separate plates. Generously drizzle with the topping, and serve with a dollop of whipped cream on the side.

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