Individual Light Chocolate Cakes
These individual cakes are a beautiful presentation, giving each diner a cake of their own with a cream and berry topping. They are also a little healthier than most cakes, with whole grain flour, and a bit of applesauce to replace some of the fat (nobody will miss it!).
- 1/2 cup whole wheat pastry flour
- 1/2 cup unbleached flour
- 1/4 cup cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup light brown sugar
- 1 large egg
- 1/2 cup unsweetened applesauce
- 1/2 cup plain Greek yogurt, fat free
- 1/2 teaspoon vanilla
- 1/4 cup vegetable oil, plus more for ramekins
- 1 ounce unsweetened chocolate, chopped
- 6 tablespoons whipped cream
- 1/2 cup fresh raspberries
- 6 mint sprigs, for garnish
- Preheat the oven to 350°F. Lightly oil 6 8-ounce ramekins and put them on a sheet pan (or alternatively, use an oversized 6-well muffin tin instead of ramekins). In a large bowl, whisk the pastry flour, unbleached flour, cocoa, baking powder, baking soda, salt and light brown sugar, making sure to crush and lumps of sugar with your fingers.
- In a medium bowl, whisk the egg, applesauce, yogurt and vanilla. In a small pan, warm the oil and chocolate until the chocolate melts, and stir until smooth. Whisk into the yogurt mixture.
- Stir the wet mixture into the dry mixture just until well combined. Portion level one-half cup measures of batter in each ramekin. Smooth the tops and bake for about 30 minutes, until a toothpick inserted into the center of a cake comes out dry.
- Let the cakes cool on a rack for 5 minutes before running a paring knife around the edge of each and tapping out onto individual plates or a platter.
- When cooled, serve each cake topped with a tablespoon of whipped cream, three raspberries, and a sprig of mint.
323 calories, 17 g. fat, 51 mg. cholesterol, 378 mg. sodium, 40 g. carbohydrate, 4 g. fiber, 7 g. protein