Posted on: February 28, 2021
February 28th, seems like any ordinary day, right? Think again! February 28th is the official National Souffle Day! A day to celebrate chocolate gooey goodness! Just hearing those words has me hungry. For those of you who do not know what a chocolate souffle is (and I must say—you are missing out!), it is a chocolate delicacy. Normally, one could find the perfect chocolate souffle at a restaurant. However, now that we’re stuck at home it can become a challenge to track down this delicious dessert. Luckily, Metro is providing us with a perfectly simple and easy recipe to create this gooey goodness all by ourselves from the comfort of your own home! So, what are you waiting for? Check out Metro’s website for the ingredients. To add some extra flavour, go ahead and grab ice cream, caramel sauce and strawberries.
Pick up all the ingredients you need at Metro and follow the steps below to make your chocolate dreams become an actual chocolate goodness reality!
- 1 oz (28 g) Sweet baking chocolate (1 square)
- 1 tbsp. (15 mL) Margarine or butter
- 1 tsp. (5 mL) Instant espresso coffee (dry)
- 2 Egg whites
- 2 Whole eggs, separated
- 1 cup (250 mL) Yoplait® Source Vanilla yogurt
- ½ cup (125 mL) Granulated sugar
- ¼ cup (60 mL) Packed light brown sugar
- ¼ cup (60 mL) All-purpose flour
- ¼ cup (60 mL) Baking cocoa
- ¼ tsp. (1 mL) Ground cinnamon
- ¼ cup (60 mL) Chocolate flavoured syrup
- 4 tsp. (20 mL) Icing sugar
- ½ tsp. (2 mL) Instant espresso coffee (dry)
Frozen (thawed) fat-free whipped topping, if desired
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 a 1-quart saucepan, heat syrup, powdered sugar and ½ 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.
~ Gillian, Marketing Coordinator