Chocolate Souffle Cakes

Directions

1. 1
   Heat oven to 375F Spray bottoms only of 8 (10 oz) ramekins with cooking spray.
2. 2
   In saucepan, heat chocolate, butter and coffee over low heat, stirring constantly, until melted and smooth; cool slightly.
3. 3
   In medium bowl, beat 4 egg whites with electric mixer on high speed until stiff peaks form; set aside.
4. 4
   In another medium bowl, beat egg yolks and yogurt on medium speed until blended.
5. 5
   Gradually beat in granulated sugar, brown sugar and chocolate mixture.
6. 6
   Stir in flour, cocoa and cinnamon just until blended.
7. 7
   Fold in egg whites.
8. 8
   Spoon into ramekins.
9. 9
   Bake 20 to 22 minutes or until firm to the touch.
10. 10
    Cool 5 minutes (centers of cakes will sink slightly).
11. 11
    Remove from ramekins to cooling rack.
12. 12
    Cool 15 minutes.