Molten chocolate-hazelnut cakes
Unsweetened cocoa powder
¼ tsp, plus 1 pinch
1 Tbsp, from stick, not tub
½ oz, finely chopped (scant 2 tbsp)
Fat free egg substitute
5¼ tsp, divided
Hazelnut and chocolate spread
4 nut(s), chopped
- In a very small bowl, whisk flour, cocoa powder, baking powder, and salt together. Set aside.
- 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).
- 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.
- Serving size: 1 cake