Chocolate Souffle Cakes

• 1 ounce semisweet chocolate
• 1 tablespoon butter
• 1 teaspoon instant coffee powder
• 2 egg whites
• 2 eggs, separated
• 1 cup plain fat-free yogurt
• 12 cup sugar
• 14 cup brown sugar
• 14 cup all-purpose flour
• 14 cup baking cocoa
• 14 teaspoon cinnamon

1. Heat oven to 375F Spray bottoms only of 8 (10 oz) ramekins with cooking spray.
2. In saucepan, heat chocolate, butter and coffee over low heat, stirring constantly, until melted and smooth; cool slightly.
3. In medium bowl, beat 4 egg whites with electric mixer on high speed until stiff peaks form; set aside.
4. In another medium bowl, beat egg yolks and yogurt on medium speed until blended.
5. Gradually beat in granulated sugar, brown sugar and chocolate mixture.
6. Stir in flour, cocoa and cinnamon just until blended.
7. Fold in egg whites.
8. Spoon into ramekins.
9. Bake 20 to 22 minutes or until firm to the touch.
10. Cool 5 minutes (centers of cakes will sink slightly).
11. Remove from ramekins to cooling rack.
12. Cool 15 minutes.

chocolate, butter, coffee powder, egg whites, eggs, yogurt, sugar, brown sugar, flour, baking cocoa, cinnamon

Taken from www.food.com/recipe/chocolate-souffl-cakes-374714 (may not work)