I made these mini lava cakes the night before Thanksgiving as a birthday gift for my friend Sharlene. Like me, chocolate makes her world go ’round, and she loves the lava cakes from a takeout pizza chain. I thought she might like a version that is lower in fat and calories and I think even tastes better. This recipe from the Cooking Light Magazine December 2003 issue calls for the cakes to be made in 2-ounce ramekins, but they can also be made in a muffin pan. You must use semisweet chips or chunks of chocolate in between the layers of batter so that it will melt and be wonderfully gooey as the moist cake bakes around it. When you cut into the cake you should be surprised by the warm chocolate center spilling out. If you make these, I know you will Enjoy!
- Cooking spray
- 1/2 cup plus 3 tablespoons sugar
- 1/4 cup 2% reduced-fat milk
- 2 tablespoons plus 2 teaspoons unsweetened cocoa
- 1 1/2 tablespoons butter
- 1/2 ounce unsweetened chocolate, chopped
- 5 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 large egg white
- 8 teaspoons semisweet chocolate chips
Preheat oven to 350 degrees.
Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.
Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.
Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.
- Calories: 315 (31% from fat)
- Fat: 11g (sat 5.7g,mono 2.8g,poly 0.8g)
- Protein: 4.1g
- Carbohydrate: 52.1g
- Fiber: 1.6g
- Cholesterol: 13.4mg
- Iron: 2.2mg
- Sodium: 140mg
- Calcium: 27mg