This post is sponsored by Stonyfield Organic and Divine Chocolate via the Clean Plate Club blogger program. In exchange for this post, I was provided with the yogurt and chocolate used to develop my recipe. As always, the content and opinions expressed in this post are solely my own.
I have an incorrigible sweet tooth--dark chocolate is one of my favorite foods, I've never met an ice cream cone I didn't like, and I firmly believe that New York-style cheesecake is an essential delight of human existence. But despite my love of dessert, I try to maintain a reasonably healthy diet. I don't believe that sugar needs to be completely avoided, but it should be consumed in moderation. This is difficult (for me, nearly impossible) when confronted with a batch of two dozen cookies or a pan of brownies.
One solution? Small batch sweets. Instead of making a dessert big enough to feed twelve, I bake up a couple of sensibly-portioned miniature chocolate yogurt cakes. Denser than your typical cupcake, these are perfect as a sweet snack or dessert course for a romantic dinner for two. Smooth & Creamy Stonyfield fat free plain yogurt provides a deliciously moist texture without extra calories, while dark chocolate creates a sophisticated, rich flavor.
This recipe was developed with Divine Chocolate's 70% dark chocolate, a Fairtrade certified premium chocolate bar. This is chocolate you can feel good about purchasing: the company is co-owned by the 85,000 farmers of Ghana's Kuapa Kokoo cooperative, who produce the cocoa used to make each bar of Divine chocolate. If you're using a different brand of chocolate, select one with approximately 70% cocoa content for similar results.
Yield: two miniature cakes
- 1 ounce Divine Chocolate 70% Dark Chocolate (7 squares)
- 1 tablespoon plus 1 teaspoon granulated sugar
- 1 tablespoon Stonyfield Smooth & Creamy Fat Free Plain Yogurt
- 1/2 teaspoon vanilla
- 2 tablespoons all-purpose flour
- 1/8 teaspoon baking powder
- pinch salt
Preheat oven to 350 degrees Fahrenheit. Line two cups of a muffin tin with silicon or paper liners.
Melt chocolate in microwave or a double boiler.
Combine sugar, yogurt, and vanilla in a small bowl. In a separate bowl, mix the flour, baking powder, and salt.
Add the flour mixture to the sugar mixture and stir until well-combined. Add the melted chocolate and mix until smooth.
Spoon the batter into the prepared muffin cups. Bake for 20 minutes, or until a cake tester or toothpick inserted into the center of the cakes comes out clean.
Remove from pan immediately and place on a wire rack to cool completely.