Molten chocolate-hazelnut cakes
11
Points®
Total time: 20 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
These microwave chocolate lava cakes are a breeze to make. They get a double dose of chocolate from unsweetened cocoa powder and semisweet chocolate, and the chocolate- hazelnut spread in the center makes a fantastic lava-like filling. If you’ve got fat-free egg substitute left over after making this recipe, plan to use some in a morning omelet.
Ingredients
All-purpose flour
1½ Tbsp
Unsweetened cocoa powder
1 Tbsp
Baking powder
¼ tsp, plus 1 pinch
Table salt
1 pinch(es)
Light butter
1 Tbsp, from stick, not tub
Semisweet chocolate
½ oz, finely chopped (scant 2 tbsp)
Fat free egg substitute
3 Tbsp
Sugar
5¼ tsp, divided
Vanilla extract
¼ tsp
Hazelnut and chocolate spread
2½ tsp
Shelled hazelnuts (unsalted, dry-roasted or raw, no sugar added)
4 nut(s), chopped
Instructions
1
In a very small bowl, whisk flour, cocoa powder, baking powder, and salt together. Set aside.
2
In a small microwavable bowl, combine butter and chocolate. Microwave on Medium 30 seconds. Whisk until chocolate is melted. Let cool 1 minute. Gradually whisk in egg substitute until well blended. Whisk in 5 tsp sugar and vanilla. Whisk in reserved flour mixture until blended. Into each of 2 small (6- to 8-oz) microwavable mugs, spoon quarter of batter (about 2 tbsp).
3
Microwave until batter is just set, about 30 seconds. Onto cake in center of each mug, spoon generous 1 tsp milk chocolate hazelnut spread. Dividing batter evenly between mugs, spoon on remaining batter to cover milk chocolate spread. Sprinkle tops with hazelnuts and remaining 1⁄4 tsp sugar. Microwave on Medium until cakes look set and toothpick inserted just off center comes out clean, 11⁄2 to 2 minutes. Let stand 2 minutes. Cakes can be reheated individually in microwave on Medium until hot, 30 to 40 seconds.
4
Serving size: 1 cake
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