MINI-CAKES WITH COFFEE SAUCE
Cakes:
1 Egg, separated
2 Tbs Sugar, divided
¼ Cup Chopped bittersweet or semi-sweet chocolate
7 tsp Nonfat, plain yogurt
Canola cooking spray
Sauce:
1/3 Cup Milk*
4 tsp Sugar
1 tsp Vanilla extract
4 tsp Brewed coffee
1 Egg yolk
Cake:
Beat egg white in a bowl with an electric mixer on high until foamy. Add 1/2 tsp sugar; continue beating on high, adding the remaining tbsp of sugar until stiff peaks form. In another bowl, beat egg yolk with remaining 1 tbsp sugar until thick. Melt chocolate in a double boiler or microwave.
Remove from heat, stir in yogurt, add to egg yolk mixture. Fold in egg white mixture. Cover and refrigerate at least 1 hour. Heat oven to 325°F. Coat 4 molds in a muffin pan with cooking spray and pour in batter. Bake 15 minutes. Cool slightly.
Sauce:
Simmer milk, sugar, vanilla and coffee in a medium pan over medium heat, stirring continuously. Place egg yolk in a bowl. Stir in 2 tbsp of the coffee-milk mixture and then add back to pan. Cook an additional minute and stir. Remove from heat; cool. Cover and refrigerate.
To Serve:
Pour 2 tbsp of coffee sauce on 4 plates and top with one cake. Enjoy!
Servings: 4
Cooking Tips
*2 percent works well.
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