Hot Fudge Cake

24 Nov

I have a long history with chocolate. It’s a love hate relationship. I love it. It hates my diet. I grew up with my mom, a true chocoholic…and my best friend, who used to sneak entire tubs of fudge icing into the attic with me, where we’d eat them with 2 spoons. Chocolate is part of who I am. It’s one of those “necessary evil’s” I’ve come to accept in life. There will be chocolate, and I can either hold out for cheat day, or I can find a way to do it without breaking the calorie bank. So, that’s what I did.

Ingredients:

1/4 cup sugar
2 tbsp splenda
1 tsp corn starch
1 tbsp light margarine or butter, melted
1/4 cup water
2 tbsp unsweetened cocoa powder
1/4 cup all purpose flour
2 egg whites
1 egg yolk
dash of salt

Fudge sauce:

1 tablespoon light margarine
2 tbsp unsweetened cocoa
2 tbsp sugar
1/2 tsp all purpose flour
1/4 cup water

Cake Directions:

1. Mix sugar and splenda together, and divide mixture in half.

2. In a medium mixing bowl, mix 1/2 the sugar mixture, butter, 1/4 cup water, and egg yolk. Wisk until smooth.

3. In a small bowl, mix flour, corn starch, salt, and cocoa powder. Stir all ingredients together, and then wisk into yolk mixture until smooth.

4. In a small bowl, beat egg whites, adding remaining sugar mixture, until stiff peaks form.

5. Fold about half of egg white mixture into sugar and yolk and flour mixture in medium bowl. Then mix remaining whites into the bowl, stirring lightly until all ingredients are incorporated into batter.

6. Spray the insides of 3 individual ramekins or souffle dishes with nonstick cooking spray (i used square dishes, about 3 1/2 inches by 3 1/2 inches).

7. Distribute batter evenly among the 3 dishes. Each one should get about 1/2 cup of batter.

9. Set Souffle dishes on a baking sheet, and bake at 350 for 20 min.

If you really want to kick this up a notch, and you have a few more calories to burn, I recommend making the semi-sweet fudge topping:

Fudge Sauce

In a small pan, on medium heat, melt butter. Add sugar, cocoa, flour and water. Wisk all ingredients together, and heat on medium heat until thickened, stirring constantly. Once it begins to thicken, remove from heat for about 2 minutes before dividing over tops of cakes.

1 cake with fudge= 227 Calories (appx 6 weight watchers points plus)

1 cake without fudge = 166 Calories (appx 4 weight watchers points plus)

* I went a little extra crazy with these and added 1/2 a scoop of double churn ice cream, which added 55 calories. Ice cream is not included in the calculated calories above.