Wednesday, September 18, 2013

Good for You Chocolate Lava Cake

I'll get right to it: chocolate lava cakes are awesome. However, they have never had the reputation of being good for you. Even if you make them at home, the average lava cake will have hundreds of calories for an itty bitty serving. What's a chocolate-loving girl to do about this conundrum?

After much searching of the internet, I found this recipe for a "Guilt Free Lava Cake for One," and unlike most "healthy" recipes you see around these days, I could make it with the ingredients I had on hand. Glorious!

I really don't like using the word "guilt" when it comes to food. I don't think we should ever feel guilty about eating. Our bodies need need food, after all. However, healthy isn't exactly the right word for this dish, either, because despite what the internet might tell you, desserts aren't exactly health food, even if they contain whole grains, coconut oil, powdered unicorn horn, or what have you.

I'm going to call this recipe "Good For You Chocolate Lava Cake" because it is nutritionally MUCH better for you than traditional lava cakes and let's be real - chocolate just makes you feel good inside.

The cake is lava!

I can't wait to try this recipe with flavored yogurt instead of plain yogurt. Raspberry? Coffee? Vanilla? The possibilities are endless. This recipe makes one cake, but it can easily be doubled, quadrupled, etc. to make as many cakes as you have ramekins.

Good For You Chocolate Lava Cake

Modified slightly from Girl Who Bakes

Yields one cake

1 tablespoon white whole wheat flour
1 1/2 tablespoon all-purpose flour
1 1/2 tablespoon granulated sugar
1 heaping tablespoon cocoa powder
1/8 teaspoon baking soda
pinch of salt
3 tablespoons non-fat milk
1 tablespoon non-fat Greek yogurt (or any non-fat yogurt)
1/4 teaspoon vanilla extract


1. Preheat oven to 350 degrees F.

2. In a small bowl, whisk together flours, sugar, cocoa, baking soda, and salt.

3. In a separate bowl, mix milk, yogurt, and vanilla, making sure to get rid of any yogurt lumps.

4. Pour wet ingredients into bowl of dry ingredients, and stir until combined and smooth.

5. Generously spray an individual-sized ramekin with cooking spray. Pour batter into ramekin. Place on a cookie sheet, and bake for 12-16 minutes (I usually need about 14 minutes) or until edges and top of cake are set. The center will still be a little jiggly to the touch.

6. Let cake cool for 1 minute. Place a small plate on top of the ramekin. Invert the plate and gently lift off the ramekin.

7. If desired, garnish with berries, whipped cream, or ice cream. Enjoy!

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