Friday recipe: let your loved one eat cake

February 8, 2013 —

I’m not one of those people who goes ga-ga for chocolate. Don’t get me wrong; I like it, but if I had to make a choice between chocolate and, say, extra-crunchy peanut butter, I’d tell you to get your hands off my jar of Jif. However, to celebrate the fact that next Thursday is Valentine’s Day, and that one way to your beloved’s heart is through her/his stomach, I suggest you eat cake – that is, this “healthified” version offered by Live Better America.

Chocolate hazelnut lava cakes

Photo: Live Better America

Photo: Live Better America

  • 1 teaspoon shortening
  • 1 tablespoon and 1/2 cup all-purpose flour, divided
  • 1/3 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable oil
  • 1 cup and 2 tablespoons powdered sugar, divided
  • 3/4 cup fat-free egg product (see note, below)
  • 1/3 cup hazelnut spread with cocoa

Heat oven to 400 degrees. Lightly grease 12 regular-size muffin cups with the shortening and lightly flour. In a medium bowl, combine the chocolate chips and oil. Microwave uncovered on high 1-2 minutes, stirring every 30 seconds, until mixture is melted and smooth. Stir in 1 cup powdered sugar and the egg product with a wire whisk until blended. Stir in hazelnut spread and 1/2 cup flour. Spoon batter into muffin cups, filling each about 3/4 full.

Bake 9 minutes or until sides are firm (centers will be soft). Don’t overbake or you’ll lose the “lava.” Remove from oven and let stand 1 minute. Place serving platter upside down on muffin cups. Turn platter and muffin cups over; remove lava cakes. Sprinkle cakes with the 2 tablespoons powdered sugar; serve warm.

NOTE: The nutritional info below is for lava cakes made with fat-free egg product. You can use 3 whole eggs instead, although that will increase the fat and cholesterol.

Nutritional info (1 muffin cup): calories, 160; calories from fat, 50; total fat, 5g; cholesterol, 0 mg; sodium, 35 mg; total carbohydrate, 24 g; protein, 2 g.


Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.

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