Chocolate Lava Cake

Here is a dessert that may look guilty as sin, but at 182 calories, 4.5 grams of fat, and 1.5 grams of fiber (4 points) per serving, is a guiltless indulgence!!  Thanks to Hungry Girl – she has done it again!!!  I have added some notes to the recipe below that I think may be helpful when you go to make this treat (and trust me – it really is easy to make).

Ingredients:

For Cake

• 1 cup moist-style chocolate cake mix (1/4 of an 18.25-oz. box)
• One 25-calorie packet diet hot cocoa mix
• 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1 tbsp. mini semi-sweet chocolate chips
• 1/2 tsp. Splenda No Calorie Sweetener (granulated)
• 2 dashes salt

For Filling

• One-half Jell-O Sugar Free Chocolate Pudding Snack (about 1/4 cup)
• 1/2 tbsp. mini semi-sweet chocolate chips
• 1 tsp. fat-free liquid creamer (like Coffee-mate Fat Free Original)
• 1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)

Directions:

1. Place the chocolate chips for the filling in a glass and set aside. Pour the creamer in a microwave-safe bowl with the butter, and heat in the microwave for about 15 seconds, until butter has melted and mixture is very hot. Pour the mixture over the chocolate chips and stir until they have dissolved. Allow to cool for several minutes.
2. Add the pudding to the mixture and stir well. Hungry-Girl said to put the mixture into 4 even mounds on a plate…I used a muffin tin and divided the mixture into 4 of the sections of the muffin tin (it was about 1 tbsp in each section).  I did spray the muffin tin with cooking spray.  Place in the freezer for about 25 minutes.
3. Preheat oven to 350 degrees.
4. Place chocolate chips for the cake in a tall glass (I used a 2 cup glass measuring cup) along with the contents of the cocoa packet. Add 1/4 cup boiling water and stir until chips and cocoa have dissolved. Add 1/2 cup cold water and stir well. Pour the contents of the glass into a mixing bowl. Add all of the remaining ingredients for the cake (cake mix, egg substitute, Splenda, and salt) to the mixing bowl, and whip batter with a whisk or fork for 2 minutes.
5. Once the chocolate mounds in the freezer are a little firm, spray four baking ramekins (each about 4 inches in diameter) with nonstick spray. Evenly spoon the cake batter (which will be a little thin, but don't worry!) into the ramekins. Remove chocolate mounds from the freezer, and place one in the center of each batter-filled ramekin (I removed them from the muffin tin with a spoon very easily). Put the ramekins in the oven and bake for 15 minutes (hungry-girl said 15 minutes but I found I had to bake them for about 20 minutes). Cakes will look shiny when done.
6. Carefully remove each ramekin from the oven. You can eat the cake right out of the ramekin (while the center is still gooey!), but make sure to let it cool a little bit, because the ramekin will be hot. Or you can wait until it has cooled completely and plate the cake by running a knife along the edges and flipping it upside down. (Then just pop it in the microwave for about 15 seconds to heat it back up.) (I dusted them with a dash of powdered sugar) Enjoy!