Wednesday, December 30, 2009

Molten Chocolate cakes

*I usually make 1/3 of this recipe for just Jer & me


  • 4 Squares bakers chocolate
  • 1/2 Cup Butter or Margarine (I use Promise Heart Smart imitation butter spread)
  • 1 cup powdered sugar
  • 3/4 cup Egg Beaters
  • 6 TBSP Flour

  1. PREHEAT oven to 425°F. Butter six 3-4 oz custard cups or soufflĂ© dishes. Place on baking sheet.
  2. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add 1 cup sugar; mix well. Blend in egg beaters. Stir in flour. Pour into prepared custard cups.
  3. BAKE 13 to 14 min. or until sides are firm but centres are still soft. Let stand 1 min. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Sprinkle evenly with 1 tsp. sugar. Serve warm with scoop of Vanilla Ice Cream

    Make Ahead Batter can be prepared ahead of time. Pour into prepared custard cups; cover with plastic wrap. Refrigerate up 24 hours. When ready to serve, bring to room temperature, uncover and bake as directed.

Calories: 216
Fat: 2.5g
Sat Fat: 2g
Sodium: 182mg
Sugars: 25g
Protein: 3g

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