Servings: 8 For the chocolate cakes: 1/4 cup sugar, plus 8 teaspoons for coating the ramekins 4 1/2 ounces bittersweet chocolate, divided 2 large eggs, whites and yolks separated and brought to room temperature 1/3 cup plain nonfat Greek yogurt For the sauce: 1 1/2 cups fresh or frozen raspberries (if frozen, thaw, drain and retain the liquid) 1 1/2 tablespoons sugar Coat eight 1/3- or 1/4-cup ramekins with cooking spray. Sprinkle about 1 teaspoon of sugar into each, swirling it around to coat the bottom and sides, then dumping out any excess. Finely chop 2 1/2 ounces of the chocolate.