molten chocolate cake - JP Fitness Forums

cappuccino · 02-27-2006, 07:50 PM

Ok, tomorrow is my sister's b-day party and I said I'd make some molten chocolate cakes...check out this recipe...think if I substituted smart balance it would be decent cheat? I could leave out the sugar or use splenda. [img]/images/graemlins/laugh.gif[/img]
here's the link:

http://www.recipezaar.com/29801

Flourless Chocolate Oh-So-Good Molten Cake Recipe #29801
6 ounces semisweet chocolate or bittersweet chocolate, chopped
6 tablespoons unsalted butter (smart balance?)
1/4 cup unsweetened cocoa
4 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons granulated sugar (splenda?)

6 servings Change size or US/metric
macros excluding sugar: 238 cals 18g f/ 20 g C / 4 P

30 minutes 20 mins prep

Have all ingredients at room temperature before you start.
Preheat the oven to 400° F.
Prepare muffin tins-- butter them generously, then sprinkle with sugar, tapping the tins on the counter to distribute it evenly.
Using a double boiler or microwave, melt the chocolate and butter together, stirring to encourage it.
Remove from heat and sift in the cocoa, stirring with a fork or small whisk until smooth.
Beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, beating on high speed until stiff but not dry.
Use a rubber spatula to fold some of the whites into the chocolate mixture, just to lighten it.
Fold in remaining whites.
Spoon into prepared muffin tins.
(If you aren't baking them for immediate consumption, they may be refrigerated at this point.) Bake until the tops of the cakes are slightly cracked but the centre is still gooey.
This will take 7 to 8 minutes; count on an extra minute or so if the batter was refrigerated.
Remove from oven and let them sit for a few minutes-- the cakelets will shrink slightly from the sides and fall a little.
Place a cake rack over the pan and invert.
The cakes will fall out.
Serve them warm, with icing sugar sifted over the surface, a touch of whipped cream on the side if you like, and a couple of fresh raspberries or strawberries.

cappuccino · 02-27-2006, 07:53 PM

PS only because chocolate is good for your heart... [img]/images/graemlins/blush.gif[/img]

any other baking fat substitutes...or I can make a pan of mini's and only eat one. :P

and since I'm daring...I think in the mini's I'll leave out the butter all together and see how yummy they are. [img]/images/graemlins/tongue.gif[/img]

RacerBill · 02-27-2006, 08:15 PM

Hmmmm... Smart Balance has more water than butter, so I think it probably won't be as gooey.

I'd be curious to see how the butter-free version comes out. I suspect the melted chocolate will sieze if you stir in the cocoa without any more fat. You might be able to get away with substituting a few tablespoons of a monounsaturated fat, like canola or light olive oil (extra virgin might give it an olive oil taste) in place of the butter. Won't reduce the fat content much, but it will be unsaturated.

Let us know how it turns out!

cappuccino · 02-27-2006, 08:54 PM

thanks for the tip...I also thought about using an omega-3 yolk since I have some leftover whites from the other recipe I just made...decided to do the one with flour and sugar, and this one for me..and anyone else willing to try. [img]/images/graemlins/tongue.gif[/img]

if they're not runny, but fluffy and chocolately, that could be good too. [img]/images/graemlins/laugh.gif[/img]

RacerBill · 02-27-2006, 09:04 PM

Omega-3 eggs? No butter? Splenda?

They're supposed to be decadent and indulgent and have no redeeming qualities whatsoever. Then you eat them, enjoy the moment of sin, then repent. [img]/images/graemlins/laugh.gif[/img] And in this case, give them all to your sis and get them out of the house.

You know, we don't have a "really bad for you recipes" forum... [img]/images/graemlins/laugh.gif[/img] Maybe it's time to start one! After all, it's Mardi Gras tomorrow!

cappuccino · 02-27-2006, 09:30 PM

LOL, Racer bill! But the adventurous cook in me wants to know!

cappuccino · 02-27-2006, 10:47 PM

well I used 1/2 the butter (smart balance) and the left-over yolk from the omega-3 egg.

down to 205 cals: 14gF / 20g C / 5g p

the chocolate started to harden as I was beating the eggs so I had to re-nuke it. Looks nice and fluffy now that the whites are folded in.

So I save at least 100 cals if they're yucky :P

Erika · 03-13-2006, 01:11 PM

HOW WERE THEY?

cappuccino · 03-13-2006, 07:42 PM

verrrrry chocolately. Needed more splenda. Try them with the real recipe, or just use splenda instead of sugar, and they'll be better. I liked them.