Mocha Pudding Cakes
The consistency of the cake depends on the serving temperature. It will be gooey when warm but becomes thicker as it cools.
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Nutrition Score per serving
(1 pudding cake) 230 calories
5 g fat
2 g saturated fat
45 g carbs
6 g protein
4 g fiber
97 mg calcium
2 mg iron
228 mg sodium
Serves: 4
Prep Time: 20 minutes
Cook Time: 45
Ingredients
| Cooking spray | ||
| 1 | egg | |
| 1⁄4 | t | lowfat milk |
| 1⁄2 | c | flour |
| 1⁄2 | c | plus 2 tablespoons dark brown sugar, divided |
| 5 | T | unsweetened cocoa powder, divided |
| 1⁄2 | t | baking powder |
| 1⁄4 | t | salt |
| 1 1⁄2 | t | instant espresso |
| 1⁄2 | c | boiling water |
| 1⁄2 | c | vanilla frozen yogurt |
| 1⁄2 | c | fresh raspberries |
Instructions
Preheat oven to 350°F. Spray four (½-cup) custard cups with cooking spray.
In a bowl, whisk together the egg, cooled melted butter, and milk. In another bowl, combine flour, ½ cup of the brown sugar, 3 tablespoons of the cocoa, baking powder, and salt.
Make a well in the center of the flour mixture and pour in the egg mixture. Stir until just combined and the flour is no longer visible. Evenly divide the batter into prepared custard cups.
In a small bowl, combine espresso and remaining 2 tablespoons each of brown sugar and cocoa. Add boiling water and stir until all the ingredients have dissolved. Evenly pour the hot espresso mixture over batter (about 3 tablespoons per cup). Place cups on a cookie sheet and bake for 20 to 25 minutes or until espresso is just absorbed and the cakes are set.
Remove from oven and set on a rack to cool for about 15 to 30 minutes. Top each pudding cake with a spoonful of frozen yogurt and raspberries.
Get the coconut-chocolate mini bundt cakes recipe. >>
Get the chocolate-orange meringue cookies recipe.>>
Go back to guilt-free chocolate desserts main page. >>
In a bowl, whisk together the egg, cooled melted butter, and milk. In another bowl, combine flour, ½ cup of the brown sugar, 3 tablespoons of the cocoa, baking powder, and salt.
Make a well in the center of the flour mixture and pour in the egg mixture. Stir until just combined and the flour is no longer visible. Evenly divide the batter into prepared custard cups.
In a small bowl, combine espresso and remaining 2 tablespoons each of brown sugar and cocoa. Add boiling water and stir until all the ingredients have dissolved. Evenly pour the hot espresso mixture over batter (about 3 tablespoons per cup). Place cups on a cookie sheet and bake for 20 to 25 minutes or until espresso is just absorbed and the cakes are set.
Remove from oven and set on a rack to cool for about 15 to 30 minutes. Top each pudding cake with a spoonful of frozen yogurt and raspberries.
Get the coconut-chocolate mini bundt cakes recipe. >>
Get the chocolate-orange meringue cookies recipe.>>
Go back to guilt-free chocolate desserts main page. >>
