The original recipe for these luscious cakes was very rich, so I modified and analyzed prior to testing. My version has 245 calories, 3 grams of fiber and high quality protein (the equivalent of 1 egg).
Recipe for 4 cakes:
Preheat oven to 325 degrees F. Spray 4 ramekins with cooking spray.
4 Eggs, separated
3 oz. Bittersweet Dark Chocolate
1 oz. Natural Peanut Butter
Combine chocolate and peanut butter in a microwave-safe container. Microwave in 30-second increments, stirring until melted. Whisk in egg yolks.
Beat egg whites until stiff peaks form.
2 Tbsp. Granulated Sugar
Mix half of egg whites into chocolate mixture, then fold in remaining whites. Divide mixture among ramekins.
Bake until cakes pull away from sides, approximately 35 minutes.
Garnish each with 1 tsp. almond slivers and a dollop of Greek yogurt.
Inspired by a recipe in Parade Magazine's Dash Recipe.