Warm Chocolate Cake w/ Coffee Creme Anglaise
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Sauce1/3 c. 2% milk4 tsp. sugar1 tsp. vanilla4 tsp. brewed coffee (I used instant decaf, "brewed" strong)1 egg yolkCakes1 egg, separated2 tbs. sugar1/4 c. chopped bittersweet chocolate7 tsp. plain nonfat yogurtOn recipe calculator, because some of these things are entered under weight increments, the amount entered for the coffee and the yogurt are 1 fl. oz. and 3 oz., respectively, as I had to guesstimate the conversion.
Sauce
Bring first 4 ingredients to a simmer in a medium pan over medium heat, stirring continuously. Place egg yolk in a bowl and add two tbs. of the hot milk mixture. Mix well and add back to pan, being sure to stir quickly so that egg does not separate and cook out. Cook 1 min., stirring continuously. Remove from heat; cool, cover, and refrigerate.
Cakes
Beat egg white with electric mixer until foamy. Continue beating on high, adding six 1/2-tsp. increments of sugar until stiff peaks form.
In another bowl, beat egg yolk with remaining 1 tbs. of sugar until thick. Melt chocolate (double boiler or microwave, careful not to burn), remove from heat, and stir in yogurt; add to egg yolk mixture. Fold in egg white mixture.
Cover and refrigerate at least one hour.
Heat oven to 325. Coat 4 molds in muffin tin with cooking spray; pour in batter. Bake 12 minutes or until cake springs back when touched. Cool slightly. Serve each cake on top of 2 tbs. of sauce.
Makes 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MINUS4PLUS1.
Bring first 4 ingredients to a simmer in a medium pan over medium heat, stirring continuously. Place egg yolk in a bowl and add two tbs. of the hot milk mixture. Mix well and add back to pan, being sure to stir quickly so that egg does not separate and cook out. Cook 1 min., stirring continuously. Remove from heat; cool, cover, and refrigerate.
Cakes
Beat egg white with electric mixer until foamy. Continue beating on high, adding six 1/2-tsp. increments of sugar until stiff peaks form.
In another bowl, beat egg yolk with remaining 1 tbs. of sugar until thick. Melt chocolate (double boiler or microwave, careful not to burn), remove from heat, and stir in yogurt; add to egg yolk mixture. Fold in egg white mixture.
Cover and refrigerate at least one hour.
Heat oven to 325. Coat 4 molds in muffin tin with cooking spray; pour in batter. Bake 12 minutes or until cake springs back when touched. Cool slightly. Serve each cake on top of 2 tbs. of sauce.
Makes 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MINUS4PLUS1.
Nutritional Info Amount Per Serving
- Calories: 146.5
- Total Fat: 5.8 g
- Cholesterol: 104.0 mg
- Sodium: 35.4 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 0.6 g
- Protein: 5.3 g
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