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Mini Chocolate Molten Cakes

Mini Chocolate Molten Cakes
Mini Chocolate Molten Cakes
This image courtesy of skinnysweetsdaily.com

Make your favorite restaurant's chocolate molten cake in the comfort of your own home with these Mini Chocolate Molten Cakes. These cute, little cakes are individually-sized, but are bursting with huge flavor. This chocolate cake recipe is unique because it's lighter than other dessert recipes, so you don't have to feel guilty eating this. The dark, fudgy flavor of these cakes is rich and decadent. You'll fall in love with the light and airy texture of these cakes, too. Serve these with fresh berries and whipped cream for an elegant dessert that tastes amazing.

Yields: 4

Ingredients
  • 3 extra large egg whites
  • 1 extra large egg
  • 1 (4-ounce) jar baby food applesauce
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar, superfine
  • 3/4 cup unsweetened cocoa powder, Dutch-processed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 2 tablespoons Hershey chocolate sauce
  • 1 tablespoon powdered sugar
  • 4 tablespoons aerosol whipped topping
  • Fresh strawberries or raspberries for garnish (optional)
Instructions
  1. Preheat oven to 350 degrees F. Generously mist 4 ramekins with cooking spray. Place them side-by-side in an 8 inch baking pan. Add water to the pan until it reaches halfway to the top of each ramekin. Be sure not to get any water in the ramekins.
  2. In a large bowl mix the eggs, applesauce, vanilla, sugars, chocolate sauce until well blended.
  3. Sift the cocoa powder over the bowl of wet ingredients so there are no lumps along with the espresso powder and salt. Stir again until combined and make sure there are no lumps. Divide evenly among the ramekins.
  4. Bake between 24 and 30 minutes. The tops will puff slightly and a wooden skewer or toothpick will come out somewhat wet.
  5. Remove from the oven and be careful not to spill the water in the ramekins. Lift each one out and place them on a cooling rack to let cool for 5 to 10 minutes. After, take a plate and place on top of each ramekin and turn over.
  6. Let it stand for 1 to 2 minutes then lift the ramekin up and it should slide out. If they dont come out easily, run a thin knife around the edges to help it along. Cool for another 5 minutes.
  7. Sprinkle powdered sugar and garnish with some fresh berries and whipped cream.

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Do you think I could use sugar substitute for the sugars in this recipe? I am diabetic, but I am trying to find a way to adapt this recipe to a dish that I can eat because it sounds so delicious and tasty. I know my kids will love to sample this dish for sure.

Hi SissieSass, we haven't tried this recipe with sugar substitutes, so I would recommend asking the blogger for a suggestion. Our sister site, EverydayDiabeticRecipes.com is a good resource for diabetic-friendly recipes. - Natalie, Editor of AllFreeCasseroleRecipes

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