Molten Chocolate Cakes

Now that I’ve been doing Weight Watchers for about 2 months, it’s still sometimes a shock when I plot out the points of a recipe, and come to find out just how “bad” it is for me. Nothing is ever off limits–You can indeed lose weight eating nothing but frozen microwave meals and 100-calorie snack packs with diet soda. I’m honestly not trying to food-shame anyone–When I first started this back up, I bought a LOT of the Smart Ones meals for a few weeks. I have a bad tendency to go off the rails on weekends, as well as when I’ve had a crazy/busy day at work, and I come home, and there are two people hounding me the minute we get in the house about what we’re going to have for dinner! Those nights used to result in ordering pizza. Now, they usually result in brinner, or chilaquiles (which I am actually somewhat shocked that the bambino likes!). Ingredients for both those dishes are things we nearly always have available in the pantry. Not unlike the necessary ingredients for these Molten Chocolate Cakes.

Molten Chocolate Cakes

These are deliciously rich and decadent, even if they are rather high in points (13, based on this recipe). Oops! Still, chocolate cake is delicious, especially when the inside is a river of chocolate “lava.”

Molten Chocolate Cakes

Add some whipped topping, and they’re perfect!

Molten Chocolate Cakes

Yield: 4

Molten Chocolate Cakes

Molten Chocolate Cakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 Tbsp. flour
  • 1/2 cup thawed COOL WHIP Whipped Topping

Instructions

Heat oven to 425°F.

Butter 4 small custard cups; place on baking sheet.

Place the chocolate and butter in a double boiler and stir unti lboth are completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour.

Spoon into prepared cups. Bake 13 to 14 min. or until edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.


They’re so simple and easy to make, you can have them in just about 30 minutes!