Makeover Molten Chocolate Cakes
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
Reviews
I have not tried to make this recipe but from the comments I can guess that what is need is for the egg whites to be whipped separately then folded into the chocolate mixture. I have also learned that whenever I am adding something hot to anything it is best to first let it cool some and then add a little to incorporate. Once that has been done then add the rest. That way the eggs do not seize up and you do not get overly eggie tasting cakes.
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 ingredientsBUT I DID NOTi'm sorry but i will not recommend this recipe at all.
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.
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