Preheat the oven to 375°. Lightly coat a 4-cup soufflé dish with cooking spray. In a small bowl set over a pan of simmering water, stir the chocolate until melted; alternatively, melt the chocolate in a microwave oven. Let cool to tepid.

In a small bowl, combine the yogurt, vanilla, espresso, ancho powder and cinnamon. In another bowl, stir together the cocoa and flour.

In a large bowl, beat the egg whites until they form soft peaks. Gradually beat in the granulated sugar until stiff peaks form. Using a rubber spatula, lightly fold in the melted chocolate. Fold in the yogurt mixture and then the dry ingredients just until combined. Scrape the batter into the prepared dish. Bake in the lower third of the oven for about 30 minutes, or until the top is just set and moist crumbs cling to a toothpick inserted in the center. Dust with confectioners' sugar and serve.

A bit of history
Chocolate and Chili - The Aztec's get credit for being the first people to combine chocolate with chili. Both cocoa and chili peppers (capsicum) were native to the New World.   "They roasted, ground, and mixed cacao beans with water, chili pepper, corn, and sometimes vanilla and honey, to make a drink they called choclatl, meaning "warm liquid." They thought drinking choclatl bestowed them with godly wisdom."



Ancho - Ancho means "wide" in Spanish and is actually a dried poblano pepper. The ancho is part of the "holy trinity" of chiles used in mole sauces. An ancho chile is a dried poblano pepper which offers a chocolaty flavor with mild to moderate heat.  Excellent in sauces and as an add to desserts with chocolate.