Warm Chocolate Melting Cups Recipe
- 1-1/4 cups sugar, divided
- 1/2 cup baking cocoa
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup water
- 3/4 cup plus 1 tablespoon semisweet chocolate chips
- 1 tablespoon brewed coffee
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large egg white
- Sliced fresh strawberries, optional
- 1. In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl.
- 2. In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture.
- 3. Transfer to ten 4-oz. ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 20-25 minutes or just until centers are set. Garnish with strawberries if desired. Serve immediately. Yield: 10 servings.
1 each: 197 calories, 6g fat (3g saturated fat), 42mg cholesterol, 51mg sodium, 37g carbohydrate (33g sugars, 2g fiber), 3g protein.
Reviews for Warm Chocolate Melting Cups
"I'm not sure if I made them incorrectly or if they are supposed to be NOT cake like. My cups came out very much like a pudding with a crispy crust on top. Is that right?"
"Has anyone attempted this recipe using Splenda or Splenda brown sugar as a substitute for white sugar? I'm curious if it would work...it would sure cut the calories!!773 calories in one cup of sugar...even divided it's too many for this gal's diet! How about we cut those calories to about 100 total calories from Splenda sugar? :)"
"This recipe is definitely a keeper. quick and easy, plus they hold nicely for another day or to make ahead."
"These are soooo good! Very rich and easy to make:-}"
"These cups were wonderful. I like that it makes 10 cups: this is great for during the holidays or when the family comes over. They are warm and creamy in the center and crispy on the edges. The chocolate is so smooth and wonderful! I like to sprinkle a little powdered sugar and a raspberry on top when serving."
"Very good and easy to make. I make 10 and then put in fridge for later."
"These are incredible!!! We put the extras in the fridge and warm in the microwave, incredible!!"
"This is an absolutely incredible dessert! Such a deep, rich chocolate flavor and totally worth the splurge. However, the calorie count on here is way wrong. I ran it through 2 different recipe builders, and it's closer to 200 calories each for 10 servings. Still worth it, they are soooo good! UPDATE: I see that the nutrition stats for this recipe have been modified, so this seems accurate now at 197 calories. So good....even to make ahead, put them in the fridge & reheat in microwave, they are still delicious! Don't skip the coffee....even if you don't like coffee, you can't taste it. It just intensifies the chocolate flavor."
"This is amazing! My family loves it!"
"DIVINE! Just perfect with strawberries to cut the sweetness a little. Thought I would want whipped cream or ice cream with it, but doesn't really need it."
"Delicious! Calorie count is way off though, so be careful."
"We have a friend who is allergic to coffee so I substitute hot cocoa. These get rave reviews from all my friends and family!! The best part is that they are actually low calorie for such a rich dessert!"
"Yummy! Easy to make."
"These cups were absolutely delicious, and easy to make! We put a dollop of whipped topping on each one, and enjoyed the low calorie yet rich taste of this dessert. I will definitely make these again. Thanks!"
"[quote user="ba2067"]What is baking cocoa? Is that the same as baking powder or is it those squares? Is this sweetened or unsweetened? Help...would love to try! [/quote] baking cocoa is essentially powdered unsweetened chocolate, you'll find it in the baking section of your grocery store usually above the chocolate chips. It will be labeled "baking Cocoa"."
"I have not yet made it, but will. This is a rate of reviews. This is the fourth recipe today where I read the reviews. People who have no intention of making those recipes are writing to criticize. Either it has an ingredient they don't like or an ingredient they, themselves, cannot eat. Why not just write the recipe off instead of criticizing the recipe, the submitter, the editor, or the nutritionist, without first-hand facts or knowledge."
"I would like to comment on the question about this being good for diabetics because of the amount of sugar. The way our Doctor explained to me that it is total calories and whether it is a fast spike in sugar. When you divide the sugar by 10 servings that isn't very much per serving and in my opinion better for you than the chemicals of most artificial sweeteners."
"To betsydave.....from grannyoffiveNot sure how it would be without the coffee but I didn't taste the coffee at all and I think coffee brings out more of the chocolate flavor.......if you have instant coffe you could make a little and use that......"
"Delicious - way better than expected. Used half sugar and half Splenda - great results and also used dark chocolate chips....next time I will cut the total sugar down to 1 cup and try cooking for 17 - 19 minutes. I cooked it 20 minutes and it was delicious but I think a little less cooking time would be great too (of course depending on your oven) The taste was up there with Carnival's Warm chocolate Melting cake but your version was much, much healthier and just as mouth watering!!! Thanks for a great recipe!"
"I am looking forward to trying this. With 29 gm of carbs per serving...it is most definitely an acceptable dessert for diabetics! They need to count carbs....not stop eating all things tasty! My husband is diabetic...with well controlled BS....and I will have no problem giving this to him."
"We loved it. It was just the right amount of chocolate to keep you wanting more. I served it warm from the oven and could not have wanted anything better for desert."
"Adding 1 1/2 cups of sugar is not diabetic friendly."
"I haven't made this yet, but it sounds delicious. Do you have to use coffee? I don't like coffee."
"This was fabulous. Will be making again soon."
"Absolutely delicious! I have made this several times. They reheat easily in the microwave."
"I made this on Saturday and served it to a group of friends who, like myself, are Weight Watchers members. It was a big success, especially since it is only 4 WW points! What a great dessert idea!"
"this is very sweet, will make again sometime using small demi cups, to nake sure they are small portions to serve. A dollop of whipping cream would also be nice."
"I found this to be way too rich and not enjoyable. This would be perfect for someone that REALLY loves chocolate, but I will not be making it again."
"These are fairly simple, but so amazing! :) When you take a bite, it's like eating pure chocolate! :) so good! :)"
"These are wonderful both straight from the oven and from the fridge. It's probably the best 131 chocolate calories I know!"
"It was excellent, but definitely not Light.Everyone loved it though!"
"This was so delicious!!! The serving size is 1/4 of a cup in order to make 10 ramekins. It seems very rich and I wanted more, but we stick to the one serving and can't wait until the next night when we can enjoy it again for dessert. It keeps well even after 2-3 days in the frig. I do reheat it in the microwave for 30 seconds. That puffs it up a bit and makes it warm and creamy for my husband and me to enjoy! This is truly a dessert that all chocolate lovers HAVE to try! Good enough for company as well!! The bonus is that it is ONLY 131 calories per serviing. The trick is to eat just one!"
"I have made this recipe many times and it always gets rave reviews."
"Very good! Warm, moist and delicious. And, folks, come on --- if you can't get 2 eggs done in a 350 degree oven for 25 minutes, just how long does it take to get them done?"
"It is a great Recipe. Added a1/4 tsp cinnamon, too!! 350 degrees for 20-25 minutes is more than suficient to cook eggs thoroughly. Eggs have a low cooking point than other things Remember, this is same time/temp for cupcakes and the FDA regulates those instructions, too"
"About the sugar part allI know that it is the same as sugar except the calories part.About the eggs not been properly cook all I know is that I grew up drinking some sort of egg yolks mixed with sugar and vanilla some wlpped merengue mixed with milk and all this without cooking ,all my sister and brother nevre got sick."
"Have tried this and it's delicious. Kerry your version sounds quick & simple so will give yours a try..but think I'll add only a tsp of oil & hope it works. For the splenda issue..this is what the experts say...Splenda/sucralose is simply chlorinated sugar; a Chlorocarbon...When turned into Splenda it becomes similiar to DDT. Chlorocarbon include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly and damages the hepatocytes, the liver's metabolic cells. So decied whether sugar versus Splenda is the best..for me I'll stick with sugar and eat in moderation. Whatever you choose enjoy as it really is an easy and delicious recipe."
"Can't wait to try these! But some of the poster on here need to understand Splenda and how it works. Especially for those who are diabetic. Splenda is not absorbed by the body and sugar is."
"people really splenda is made from sugar they just remove the fattening part and that is also the part that raises blood sugar you are all thinking of sugar twin, saccharin etc. get with the times and don't judge a product you obviously know nothing about"
"Very good. But how can connie30 say something cooked for 20 to 25 minutes at 350 is uncooked? I agree, Splenda isn"t healthy. If you want to cut calories, use the new stevia/sugar combinations."
"This is truely delicious BUT do you realize that you are eating uncooked food. The soft part is just under cooked eggs, etc. No thanks. None for me, please."
"At a local restaurant they serve this exact same cake on a large plate with chocolate writing around it saying "Happy Birthday" and dusted with powdered sugar and a bit of rasberry sauce...Yum! We always go ther for any birthday celebration just to get the cake! I can't believe I can now make it at home and so easily.. Thanks"
"Um...."healthy"? Sugar is a food. Splenda is a chemical. Do yourself a favor and make it as the recipe reads."
"These cups are decadent and delicious and guests and family just love them. This is a recipe I'll be making many more times."
"Can you make this in muffin tins, if you don't have ramekin dishes?"
"OMG! Everyone I have served this to loves it! I top it with a little Cool Whip Free. This is now a family favorite.Sara"
"I haven't made your recipe but thought I would share a similar one some of you might have received in your email. I just made it for the guys while they were watching the football game.It's called DANGEROUS chocolate cake-IN-A-MUG!Add 4T. cake flour or 3 1/2 T. all purpose flour, 4T. sugar and 2T. cocoa in a mug and mix well with a fork. Add 1 egg and mix thoroughly. Pour 3T. milk, 3T. oil and a splash of vanilla into the mug and mix well. Add 2T. choc. chips if desired. Put mug into microwave and cook for three minutes on 1000 watts. cake will rise over top of mug - do not be alarmed! Allow to cool just a little. Tip out onto a plate or eat right out of the mug. ENJOY!"
"These were so yummy!!!! Personaly, I dont think they would have been nearly as wonderful with Splenda. Nothing wrong with a little indulgence once in a while!"