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Makeover Molten Chocolate Cakes Recipe

Makeover Molten Chocolate Cakes Recipe photo by Taste of Home

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If you want to indulge in an irresistible dessert for a special dinner or the holidays, try these trimmer treats. They have 40% fewer calories and about 60% less fat and cholesterol than the originals. Yet they are still full of chocolaty flavor.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Makeover Molten Chocolate Cakes Recipe

Prep: 25 min. Bake: 10 min.

Yield: 7 Servings

25 10 35

Ingredients

1/3 cup butter, cubed
1/3 cup baking cocoa
3 ounces semisweet chocolate, coarsely chopped
3 eggs
7 egg whites
1 cup confectioners' sugar
1/2 cup packed brown sugar
1-1/2 teaspoons vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt

Directions

Place the butter, cocoa and chocolate in a microwave-safe bowl. Microwave, uncovered, at 50% power for 20 seconds; stir. Microwave at 50% power 20 seconds longer; stir until smooth. Add the eggs, egg whites, confectioners' sugar, brown sugar and vanilla; mix well. Stir in flour and salt until blended. Pour into seven 6-oz. custard cups coated with cooking spray.
Place custard cups on a baking sheet. Bake at 450° for 10-12 minutes or until a thermometer inserted near the center reads 160°. Remove from the oven and let stand for 1 minute. Run a knife around edge of custard cups; invert onto individual dessert plates. Serve immediately. Yield: 7 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Analysis: One cake equals 346 calories, 14 g fat (9 g saturated fat), 114 mg cholesterol, 196 mg sodium, 47 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Makeover Molten Chocolate Cakes in Light & Tasty December/January 2005, p8

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Makeover Molten Chocolate Cakes

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Reviewed on May. 17, 2011 by cute cat

when i made this recipe and it came out loocking NOTHING like this photo :(

it had a hole in the center and tasted sooo eggie!

i thought it was my mistake or i missed something from the ingredients

BUT I DID NOT

i'm sorry but i will not recommend this recipe at all.

Reviewed on Jun. 29, 2009 by janesbooks

My friend and I made these EXACTLY as directed. Once the egg whites were added to the chocolate mixture, it did not mix well. WHen baked, the center was runny chocolate and the top cake-like as in the picture, but the bottom 2/3 of the product was 'egg-like.' Should the chocolate cool before adding the egg whites? The bottom part really did not taste good.