Chocolate Souffle Cakes

Yoplait® creamy vanilla yogurt provides a simple addition to these chocolate soufflé cakes - a delicious dessert.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 150
Fat 3 1/2g
Saturated Fat 1 1/2g
Sodium 35mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 30),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 35mg; 35%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 1g 1% Sugars 21g 21% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 20 min
Total Time 1 hr 5 min
Servings 12

Ingredients

Cakes

1: oz semisweet baking chocolate

1: tablespoon vegetable oil

1: teaspoon instant espresso coffee powder or granules

3: egg whites

1: whole egg, separated

1: container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt

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

1/3: cup chocolate-flavored syrup

2: tablespoons powdered sugar

1/2: teaspoon instant espresso coffee powder or granules

3/4: cup frozen (thawed) fat-free whipped topping

Directions

1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray. In 1-quart saucepan, heat chocolate, oil and 1 teaspoon espresso powder 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 yolk and yogurt on medium speed until blended. Gradually beat in granulated sugar, brown sugar and melted chocolate mixture. Stir in flour, cocoa and cinnamon just until blended. Fold in egg whites. Spoon about 1/3 cup batter into each sprayed cup.
4 Bake 25 to 30 minutes or until firm to the touch. Cool 5 minutes. Invert cakes onto individual dessert plates. (Centers of cakes may sink slightly.)
5 In small microwavable bowl, stir syrup, powdered sugar and 1/2 teaspoon espresso powder until smooth. Microwave uncovered on High 20 seconds, stirring once.
6 Drizzle topping over cakes. Serve with whipped topping.

Did You Know?

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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.

In place of the muffin cups, you can use 8 (6-oz) custard cups. Spray cups with cooking spray and divide batter evenly into cups. Bake as directed for the muffin cups.

Reviews

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1 - 1 of 1 Reviews View All

Posted 7/27/2012 6:26:23 AM REPORT ABUSE robin said:

Rating:

very nice

1 - 1 of 1 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 09/27/2012. NOTE: We do not include optional ingredients in our calculations.