Individual Chocolate Lava Cakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 218.9
- Total Fat: 21.2 g
- Cholesterol: 180.5 mg
- Sodium: 26.9 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 2.2 g
- Protein: 3.9 g
View full nutritional breakdown of Individual Chocolate Lava Cakes calories by ingredient
Introduction
You those favorite Lava cakes use to eat. Well know you can. Here is a lower calorie recipe. My guests and family love these You those favorite Lava cakes use to eat. Well know you can. Here is a lower calorie recipe. My guests and family love theseNumber of Servings: 6
Ingredients
-
Center: 1/2 bar Bittersweet or sugerless Chocolate Baking bar.
1/4 Cup reduced fat Heavy Cream
Cake;
1 Bar bitter sweet or sugarless Chocolate Baking Bar
8 Tbsp. (1 stick) unsalted Butter
2 whole eggs or egg beaters to equal to whole eggs.
2 egg yolks
1/3 cup Splenda
1/2 tsp. Vanilla extract
1/4 cup cake flour
Rasberries and cool whip lite for garnish
Directions
To make the centers, melt chocolate and cream in double boiler. whisk gently to blend. Refrigerate about 2 hrs. or until firm. Form into 6 balls and refigerate until needed.
To make the cake:
heat the oven to 400. Spray 6 4 ounce ramekins or custard cups with cooking spray.
Melt the Chocolate and butter in a double boiler; whisking gently to blend. With and electric mixer mix the eggs, egg yolks,sugar and vanilla on high speed for about 5 mins. or until thick and light. Fold the meted chocolate mixture and flour into egg mixture and mix until just combined. Spoon the cake batter into the ramekins or custard cups. Place a chocolate ball in the middle of each cake mixture. Bake about 15 mins or until cakes are firm to touch. Let cakes sit out of the oven for about mins. Run a small,sharpe knife around the cakes, place a plate on top of each cake. Invert and remove the cakes. Garnish each cake with raspberries and place dollop of cool whip.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ARMYMOM46.
To make the cake:
heat the oven to 400. Spray 6 4 ounce ramekins or custard cups with cooking spray.
Melt the Chocolate and butter in a double boiler; whisking gently to blend. With and electric mixer mix the eggs, egg yolks,sugar and vanilla on high speed for about 5 mins. or until thick and light. Fold the meted chocolate mixture and flour into egg mixture and mix until just combined. Spoon the cake batter into the ramekins or custard cups. Place a chocolate ball in the middle of each cake mixture. Bake about 15 mins or until cakes are firm to touch. Let cakes sit out of the oven for about mins. Run a small,sharpe knife around the cakes, place a plate on top of each cake. Invert and remove the cakes. Garnish each cake with raspberries and place dollop of cool whip.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ARMYMOM46.