Warm Chocolate Cakes with Coffee Crème Anglaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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There's one thing better than a warm chocolate cake: a warm chocolate cake served with a rich cream sauce. This 139-calorie dessert only feels like a splurge. Ingredients:
1/3 cup 2 percent milk |
4 tsp sugar |
1 1-inch piece vanilla bean |
4 tsp brewed coffee |
1 egg yolk |
1 egg, separated |
2 tbsp sugar |
1/4 cup chopped bittersweet chocolate |
7 tsp nonfat plain yogurt |
canola-oil cooking spray |
Directions:
1. Sauce: Bring first 4 ingredients to a simmer in a medium pan over medium heat, stirring continuously. Remove vanilla bean; scrape seeds into sauce. Place egg yolk in a bowl. Stir in 2 tbsp hot-milk mixture; add back to pan. Cook 1 minute; stir. Remove from heat; cool. Cover and refrigerate.
2. Cakes: Beat egg white in a bowl with an electric mixer on high until foamy. Add 1/2 tsp sugar; continue beating on high, adding 5 more 1/2-tsp increments 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; refrigerate at least 1 hour. Heat oven to 325°F. Coat 4 molds in a muffin tin with cooking spray; pour in batter. Bake 12 minutes or until cake springs back when touched. Cool slightly. Pour 2 tbsp sauce on each of 4 plates (or serve in a creamer on the side); put 1 cake on top of each.
3. The skinny: 139 calories per serving, 6 g fat (3 g saturated), 0.6 g fiber, 18.7 g carbs, 3.9 g protein Nutritional analysis provided by Self
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