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Chocolate Souffle Cakes Recipe https://www.metro.ca/userfiles/image/recipes/souffles-au-chocolat-7324.jpg PT20M PT22M PT1H02M
Heat oven to 375ºF. Spray bottoms only of 8 jumbo muffin cups or 10 ounce (large size) custard cups with cooking spray. In 1-quart saucepan, heat chocolate, margarine and 1 teaspoon coffee over low heat, stirring constantly, until melted and smooth; cool slightly. In medium bowl, beat 4 egg whites with electric mixer on high speed until stiff peaks form; set aside. In another medium bowl, beat egg yolks and yogurt on medium speed until blended. Gradually beat in granulated sugar, brown sugar and chocolate mixture. Stir in flour, cocoa and cinnamon just until blended. Fold in egg whites. Spoon into muffin cups. Bake 20 to 22 minutes or until firm to the touch. Cool 5 minutes (centers of cakes will sink slightly). Remove from muffin cups to cooling rack. Cool 15 minutes. In 1-quart saucepan, heat syrup, powdered sugar and 1/2 teaspoon coffee over low heat, stirring constantly, until smooth. Place cakes on individual plates. Drizzle with topping. Serve with whipped topping. Special Touch: For an extra-special dress-up that doesn't add fat or calories, try sprinkling baking cocoa, ground cinnamon or icing sugar on the top of each cupcake.
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Chocolate Souffle Cakes Recipe

Chocolate Souffle Cakes Recipe

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8
servings
0:20
Preparation
0:22
COOKING
1:02
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 oz
    (28 g)
    sweet baking chocolate (1 square)
  • 1 Tbsp.
    (15 mL)
    margarine or butter
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  • 1 tsp.
    (5 mL)
    instant espresso coffee (dry)
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    TIM HORTONS GROUND COFFEE

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  • 2
    egg whites
  • 2
    whole eggs, separated
  • 1 cup
    (250 mL)
    Yoplait® Source Vanilla yogurt
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    PHOENICIA, HANS DAHI OR SWEET LASSI YOGURT, CEDAR CONDENSED MILK

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  • 1/2 cup
    (125 mL)
    granulated sugar
  • 1/4 cup
    (60 mL)
    packed light brown sugar
  • 1/4 cup
    (60 mL)
    all-purpose flour
  • 1/4 cup
    (60 mL)
    baking cocoa
  • 1/4 tsp.
    (1 mL)
    ground cinnamon
  • topping

  • 1/4 cup
    (60 mL)
    chocolate flavoured syrup
  • 4 tsp.
    (20 mL)
    icing sugar
  • 1/2 tsp.
    (2 mL)
    instant espresso coffee (dry)
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    MAXWELL HOUSE GROUND COFFEE 631 - 925 g or TASSIMO NABOB T-DISC COFFEE CAPSULES 8 - 14 un.

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  • frozen (thawed) fat-free whipped topping, if desired
Imprimer ma sélection

Preparation

Heat oven to 375ºF.

Spray bottoms only of 8 jumbo muffin cups or 10 ounce (large size) custard cups with cooking spray.

In 1-quart saucepan, heat chocolate, margarine and 1 teaspoon coffee over low heat, stirring constantly, until melted and smooth; cool slightly.

In medium bowl, beat 4 egg whites with electric mixer on high speed until stiff peaks form; set aside.

In another medium bowl, beat egg yolks and yogurt on medium speed until blended.

Gradually beat in granulated sugar, brown sugar and chocolate mixture.

Stir in flour, cocoa and cinnamon just until blended.

Fold in egg whites.

Spoon into muffin cups.

Bake 20 to 22 minutes or until firm to the touch.

Cool 5 minutes (centers of cakes will sink slightly).

Remove from muffin cups to cooling rack.

Cool 15 minutes.

In 1-quart saucepan, heat syrup, powdered sugar and 1/2 teaspoon coffee over low heat, stirring constantly, until smooth.

Place cakes on individual plates.

Drizzle with topping.

Serve with whipped topping.

Special Touch: For an extra-special dress-up that doesn't add fat or calories, try sprinkling baking cocoa, ground cinnamon or icing sugar on the top of each cupcake.

Source : Vivre délicieusement

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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