Ingredients
For Cake
- 1 cup moist-style reduce sugar chocolate cake mix (1/4 of an 18.25-oz. box)
- One 25-calorie packet diet hot cocoa mix
- 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1 tbsp. mini semi-sweet chocolate chips
- 2 tbsp splenda, divided
- 2 dashes salt
For Filling
- One-half PREPARED with 1 tbsp splenda added. Jell-O Sugar Free Chocolate Pudding Snack (about 1/4 cup)
- 1/2 tbsp. mini semi-sweet chocolate chips
- 1 tsp. fat-free liquid creamer or milk
- 1/2 tsp. light whipped butter or light buttery spread (I used Promise heart smart spread)
- Place the chocolate chips for the filling in a glass and set aside.
- Pour the creamer in a microwave-safe bowl with the butter, and heat in the microwave for about 15 seconds, until butter has melted and mixture is very hot.
- Pour the mixture over the chocolate chips and stir until they have dissolved. Allow to cool for several minutes.
- Add the pudding to the mixture and stir well. Spoon the chocolate mixture into four evenly spaced mounds on a plate. Place in the freezer for 25 minutes. (Don't over-freeze -- the mounds could stick to the plate.)
- Preheat oven to 350 degrees.
- Place chocolate chips for the cake in a mixing bowl along with the contents of the cocoa packet. Add 1/4 cup boiling water and stir until chips and cocoa have dissolved. Add 1/2 cup cold water and stir well.
- Add all of the remaining ingredients for the cake (cake mix, egg substitute, Splenda, and salt) to the mixing bowl, and whip batter with a whisk or fork for 2 minutes.
- Once the chocolate mounds in the freezer are a little firm, spray four baking ramekins (each about 4 inches in diameter) with nonstick spray. Evenly spoon the cake batter (which will be a little thin, but don't worry!) into the ramekins.
- Remove chocolate mounds from the freezer, and place one in the center of each batter-filled ramekin. Put the ramekins in the oven and bake for 22 minutes. Cakes will look shiny when done.
- Carefully remove each ramekin from the oven. You can eat the cake right out of the ramekin (while the center is still gooey!), but make sure to let it cool a little bit, because the ramekin will be hot. Or you can wait until it has cooled completely and plate the cake by running a knife along the edges and flipping it upside down. (Then just pop it in the microwave for about 15 seconds to heat it back up.) Enjoy!
MAKES 4 SERVINGS
Serving Size: 1 individual lava cake
Calories: 166
Fat: 4g
Sodium: 485mg
Carbs: 30g
Fiber: 1g
Sugars: 10g
Protein: 3g
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