Friday, January 29, 2010

cue the choirs of angels

I've found a ww-friendly chocolate molten cake that involves Bailey's Irish Cream. I'm in heaven. Thank you recipe review board on weightwatchers.

Molten Irish Cream Chocolate Cakes
Prep: 9 min Cook: 11 min

2/3 cup all purpose flour
1/4 cup packed light brown sugar
1/4 cup Dutch process cocoa, divided
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup 1% low fat milk
2 tablespoons light stick butter, melted
1 large egg, lightly beaten
1 teaspoon vanilla extract
cooking spray
1/3 cup packed light brown sugar
3/4 cup hot water
2 tablespoons Irish cream liqueur (such as Bailey's)
1/2 cup vanilla fat free ice cream

1. Preheat oven to 400 degrees.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup brown sugar, 2 tablespoons cocoa, baking powder and salt in a medium bowl. Combine milk and next 3 ingredients, stirring with a whisk. Add to dry ingredients, stirring just until moistened. Spoon evenly into 4 (10 ounce) custard or ramekins coated with cooking spray.
3. Combine 1/3 cup brown sugar, remaining 2 tablespoons cocoa, hot water and liqueur in a 2 cup glass measure. Microwave on HIGH 1 minute or until almost boiling; pour evenly over batter in custard cups.
4. Bake at 400 degrees for 10 minutes or until almost set. Serve warm with ice cream.

Yield: 4 servings (serving size 1 molten cake and 2 tablespoons ice cream).

Per Serving: Cal 298 (22% from fat); fat 7.2 g (sat 2.4g); protein 6 g; carb 56.6g; fib 1.8g; chol 62mg; iron 2.5mg; sod 310mg; calc 225 mg.

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