On 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.
Originally Submitted
7/15/2009
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