Molten Lava Cake by Robin Miller in Robin's Healthy Take, November 19, 2012
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Whenever we celebrate something huge in our family, we often include Molten Lava Cake for dessert. You know the one – insanely-rich chocolate cake filled with fierce, semi-sweet chocolate lava. As you cut into the warm cake, melted chocolatey goodness comes bubbling out. My boys often fight for the gooey center.
If you’ve read my blog long enough, you clearly realize that I feel compelled to recreate our favorite restaurant dishes in the comfort of my own home. But, as a nutritionist, I also feel obligated to make these winners healthier and suitable for Healthy Eats. Check out my recipe below. I had a blast testing it! I lightened up the molten cake by using fat-free sweetened condensed milk, egg whites and light butter. I also baked the cakes in ramekins so I could fill each one with semi-sweet chocolate morsels without the chocolate sneaking out of the batter.
While testing, I made a ton of the ramekins and had a few leftovers. Guess what? I popped them in the fridge and 3 days later, reheated the cakes in the microwave. Holy chocolate heaven! Feel free to do the same.
Molten Chocolate Cups
1 1/2 cups all-purpose flour
3/4 cup packed light brown sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
14-ounce can fat-free sweetened condensed milk
3 large egg whites
4 tablespoons light butter, melted
2 teaspoons vanilla extract
1/2 cup boiling water
1 tablespoon powdered/confectioners’ sugar
6 teaspoons semi-sweet chocolate morsels
Preheat oven to 425 degrees. Coat 12 ramekins with cooking spray.
In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix well with a fork to break up brown sugar. Set aside.
In a large mixing bowl, combine sweetened condensed milk, egg whites, melted butter and vanilla. Mix on low speed until blended. Gradually beat in boiling water. Gradually add flour mixture and mix on low speed until blended.
Spoon 3 tablespoons of the batter into prepared ramekins. Insert 1/2 teaspoon semi-sweet chocolate chips into center of batter (and make sure batter covers them on top – that gives you a smooth surface).
Bake 11 minutes, until edges are cooked and center is still jiggly.
Sift confectioners’ sugar over top just before serving.
Nutrition Info Per Serving
Total Fat: 3.8 grams
Saturated Fat: 2.3 grams
Total Carbohydrate: 53 grams
Sugars: 36 grams
Protein: 7 grams
Sodium: 298 milligrams
Cholesterol: 9 milligrams
Fiber: 2 grams