Save on Pinterest

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
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    7 servings


  • 1/3 cup butter, cubed
  • 1/3 cup baking cocoa
  • 3 ounces semisweet chocolate, coarsely chopped
  • 3 large eggs
  • 7 large 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


  • 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 in 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.
Nutrition Facts
1 each: 346 calories, 14g fat (9g saturated fat), 114mg cholesterol, 196mg sodium, 47g carbohydrate (0 sugars, 2g fiber), 8g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • killianhawk99
    Apr 9, 2014

    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.

  • cute cat
    May 17, 2011

    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.

  • janesbooks
    Jun 29, 2009

    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.

  • Sendbeer
    Feb 3, 2007

    No comment left