Warm Spiced Chocolate Soufflé Cake

• Recipe by Vincent Guerithault

Ingredients

1. Vegetable cooking spray
2. 2 ounces bittersweet chocolate, coarsely chopped
3. 1/4 cup plain nonfat yogurt
4. 1 tablespoon pure vanilla extract
5. 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
6. 1/2 teaspoon sweet paprika
7. 1/2 teaspoon cinnamon
8. 1 tablespoon unsweetened cocoa powder
9. 1 tablespoon all-purpose flour
10. 4 large egg whites
11. 1/2 cup granulated sugar
12. 1/2 teaspoon confectioners' sugar

Directions

1. Preheat the oven to 375�. Lightly coat a 4-cup souffl� dish with cooking spray. In a small bowl set over a pan of simmering water, stir the chocolate until melted; alternatively, melt the chocolate in a microwave oven. Let cool to tepid.
2. In a small bowl, combine the yogurt, vanilla, espresso, paprika and cinnamon. In another bowl, stir together the cocoa and flour. 
3. In a large bowl, beat the egg whites until they form soft peaks. Gradually beat in the granulated sugar until stiff peaks form. Using a rubber spatula, lightly fold in the melted chocolate. Fold in the yogurt mixture and then the dry ingredients just until combined. Scrape the batter into the prepared dish. Bake in the lower third of the oven for about 30 minutes, or until the top is just set and moist crumbs cling to a toothpick inserted in the center. Dust with confectioners' sugar and serve.

Notes

ONE SERVING: Calories 218 kcal, Protein 6 gm, Carbohydrate 38 gm, Cholesterol .3 mg, Total Fat 5 gm, Saturated Fat 2.8 gm