Decadent Mini Chocolate Cakes

   6 servings

Nutrition per serving– 198 calories: fat: 14g (3 g saturated: ), carbohydrates: 14 g, protein: 3g, fiber: 2g, sugar: 21 g, sodium: 478 mg

These cakes, made in muffin tins or ramekins, are perfect portion controlled treat for an elegant holiday dessert.  Top with raspberries or fresh whipped cream.

 Ingredients

½ cup all purpose flour

½ cup sugar

¼ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon baking soda

¼ cup canola or vegetable oil

1 teaspoon vanilla extract

¾ cup + 2 tablespoons 2% milk

2 oz bittersweet chocolate (70% or higher), coarsely chopped

 Directions:

Preheat oven to 350F.  Use 6 silicone muffin tins or generously grease 6 aluminum muffin tins, alternatively use ramekins to bake and serve.

In a mixing bowl, shift together the flour, sugar, cocoa powder, baking powder and baking soda.  Using a rubber spatula mix in oil and vanilla.  Slowly whisk in the milk until the batter is smooth.

Divide the batter among the 6 cups (¾ full or approximately ½ cup each).  Evenly divide the chopped chocolate and insert in the middle of each cup.

Place on a baking sheet and bake for 20 minutes.  Let cool for 15 minutes before serving.  To unmold, run a sharp knife along the edges of the tins, flip onto a plate and serve.  Optional toppings include fresh raspberries or whipped cream.