Molten Chocolate Cake

Our Baking 101 students had a midterm that was somewhat less strenuous than the typical exam: to bake molten chocolate cake.
 
 
Given the healthy modifications we’d been working on in class (greek yogurt, chia seeds, flaxseed, applesauce, whole wheat flour and more), could they turn a molten chocolate cake recipe that has, at its core, half a pound of butter, chocolate, eggs and sugar, into something less heart attack-y?
 
At the end of the class when we did our tasting, it was genuinely hard to tell the difference between the cakes. One group substituted an entire stick of butter with greek yogurt and it came out so close to another group that used the entire amount of butter that we couldn’t even tell the difference.
 
 
 
This is still, of course, a super decadent and yummy dessert–by cutting the saturated fat, you’re just saving your heart a little extra ache in the future!
 
 
Molten Chocolate Cake
Adapted from allrecipes.com
  • 1 stick unsalted butter
  • 4 tablespoons greek yogurt
  • 8 ounces semisweet chocolate chips or bars, cut into bite-size chunks
  • 3 large eggs
  • 2 tablespoons flaxseed, mixed with 6 tablespoons warm water (OR, if you don’t have flax, you can use an additional 2 eggs)
  • 1/2 cup sugar
  • Pinch of salt
  • 4 teaspoons flour (can use all whole-wheat, or a mixture, or matzo meal!)
Directions
  1. Pre-heat oven to 450 degrees.
  2. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Stir in flaxseed mixture and greek yogurt. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
  3. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to help removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
  4. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Advertisements

Say hi!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s