Warm Chocolate Cakes Recipe

5 1
Warm Chocolate Cakes Recipe
Warm Chocolate Cakes Recipe photo by Taste of Home
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Warm Chocolate Cakes Recipe

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5 1
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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.”
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 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 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

Directions

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 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.
Originally published as Warm Chocolate Cakes in Light & Tasty December/January 2007, p7

Nutritional Facts

1 each: 291 calories, 11g fat (6g saturated fat), 18mg cholesterol, 169mg sodium, 48g carbohydrate (36g sugars, 2g fiber), 5g protein.

  • 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 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
  1. Coat four 4-oz. ramekins with cooking spray. Sprinkle sides and bottom of each ramekin with 1/2 teaspoon sugar; set aside.
  2. 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.
  3. 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 until centers are set (centers may appear moist). Cool on a wire rack for 10 minutes.
  4. 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.
Originally published as Warm Chocolate Cakes in Light & Tasty December/January 2007, p7

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