*I usually make 1/3 of this recipe for just Jer & me
Ingredients
- 4 Squares bakers chocolate
- 1/2 Cup Butter or Margarine (I use Promise Heart Smart imitation butter spread)
- 1 cup powdered sugar
- 3/4 cup Egg Beaters
- 6 TBSP Flour
Directions:
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- PREHEAT oven to 425°F. Butter six 3-4 oz custard cups or soufflé dishes. Place on baking sheet.
- MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add 1 cup sugar; mix well. Blend in egg beaters. Stir in flour. Pour into prepared custard cups.
- BAKE 13 to 14 min. or until sides are firm but centres are still soft. Let stand 1 min. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Sprinkle evenly with 1 tsp. sugar. Serve warm with scoop of Vanilla Ice Cream
Make Ahead Batter can be prepared ahead of time. Pour into prepared custard cups; cover with plastic wrap. Refrigerate up 24 hours. When ready to serve, bring to room temperature, uncover and bake as directed.
Nutrition
Calories: 216
Fat: 2.5g
Sat Fat: 2g
Sodium: 182mg
Sugars: 25g
Protein: 3g
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Holly’s Healthy Home Cooking 