CHOCOLATE YOGURT SNACK CAKES
- 7 ounces (200 g) bittersweet or semisweet chocolate, coarsely chopped
- ½ cup (125 ml) vegetable oil
- ½ cup (125 ml) plain whole-milk yogurt
- 1 cup (200 g) sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ cups (200 g) flour
- 1½ teaspoons baking powder (preferably aluminum-free)
- ½ teaspoon coarse salt
Instructions:
The French call things that don’t neatly fit into any other dessert category bouchées (mouthfuls), and these little cakes certainly fit that description.
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper cupcake liners or lightly butter the pan.
- In a heatproof bowl set over simmering water, melt the chocolate with ¼ cup (60 ml) of the oil. Once melted and smooth, remove from heat.
-  In another bowl, mix the remaining ¼ cup (65 ml) oil with the yogurt, sugar, eggs, and vanilla and almond extracts.
-  In a large bowl, whisk the flour, baking powder, and salt.
-  Make a well in the center of the flour mixture and add the yogurt mixture. Stir lightly a couple of times, then add the melted chocolate, and stir just until smooth.
-  Divide the batter among the muffin cups and bake for 25 minutes, or until they feel barely set in the middle.
- Remove from the oven and cool on a wire rack before serving.
- SERVING: Even though the French never take their coffee until after dessert, I make an exception and like to serve it with these cakes, to adults, of course. Kids will probably appreciate a glass of milk instead.