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Warm Chocolate Cakes

 Warm Chocolate Cakes
Laura Merkle of Dover, Delaware shares these oh-so-decedent cakes that are sure to receive praises. Our testing panel decided on just one word to describe these fudgy treats: “awesome.”
4 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 2 teaspoons plus 1/2 cup sugar, divided
  • 1/4 cup baking cocoa
  • 1/4 cup fat-free milk
  • 2 tablespoons butter
  • 1 teaspoon canola oil
  • 1 egg white
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 10 teaspoons miniature semisweet chocolate chips, divided
  • 1/2 cup reduced-fat vanilla ice cream


  • Coat four 4-oz. ramekins with cooking spray. Sprinkle sides and
  • bottom of each ramekin with 1/2 teaspoon sugar; set aside.
  • In a small saucepan, combine the cocoa and remaining sugar; stir in
  • milk until smooth. Cook and stir until sugar is dissolved and
  • mixture comes to a boil. Remove from the heat; stir in butter and
  • oil until butter is melted. Cool for 10 minutes.
  • Stir in egg white and vanilla until blended. Add flour and salt; stir
  • just until combined. Place 2 tablespoons cocoa mixture in each
  • prepared ramekin. Layer each with 2 teaspoons chocolate chips and
  • remaining cocoa mixture. Bake at 350° for 17-22 minutes or just

2 of 2

Warm Chocolate Cakes (continued)

Directions (continued)

  • until centers are set (centers may appear moist). Cool on a wire
  • rack for 10 minutes.
  • Carefully run a knife around edges of ramekins. Invert cakes onto
  • dessert plates. Top with ice cream; sprinkle with remaining
  • chocolate chips. Serve immediately. Yield: 4 servings.
Nutritional Facts: 1 cake with 2 tablespoons ice cream equals 291 calories, 11 g fat (6 g saturated fat), 18 mg cholesterol, 169 mg sodium, 48 g carbohydrate, 2 g fiber, 5 g protein.