Warm Chocolate Cakes with Coffee Creme Anglaise

By Shelly17

Low-Cal treat from Self Magazine, Nov 2012: There's one thing better than a warm chocolate cake: a warm chocolate cake served with a rich cream sauce.

Ingredients

• 1/3 cup 2 percent milk
• 10 teaspoons sugar, divided
• 1 piece vanilla bean (1 inch long)
• 4 teaspoons brewed coffee
• 1 egg yolk
• 1 egg, separated
• 2 oz chopped bittersweet chocolate
• 7 teaspoons nonfat plain yogurt
• Vegetable oil cooking spray

Preparation

Step 1

In a medium pan over medium heat, bring milk, 4 tsp sugar, vanilla bean and coffee to a simmer, stirring. Remove vanilla bean; scrape seeds into sauce. Place egg yolk in a bowl. Stir in 2 tbsp hot-milk sauce; add to pan. Cook 1 minute; stir. Remove from heat; cool; cover with plastic wrap; refrigerate. In a second bowl, beat separated egg white until foamy. Add 1/2 tsp sugar; beat, adding 5 more 1/2-tsp increments of sugar until stiff peaks form. In a third bowl, beat separated egg yolk with remaining 3 tsp sugar until thick. In a microwave-safe bowl, nuke chocolate until melted; stir in yogurt; add to egg yolk mixture. Fold in egg white mixture. Cover; chill 1 hour. Heat oven to 325°. Coat 4 muffin-tin cups with cooking spray; pour in batter. Bake 12 minutes, or until cake springs back when touched. Let cool slightly. Pour 2 tbsp sauce on each of 4 plates; put 1 cake on top of each.