Low Fat Chocolate Fondant Cake
Indulge in the decadence of a rich, gooey chocolate dessert without the guilt with this irresistible Low Fat Chocolate Fondant Cake. Made with 70% dark chocolate, a touch of low-fat butter, and creamy low-fat Greek yogurt, this recipe strikes the perfect balance between flavor and health-conscious ingredients. With only 10 minutes of baking time, these molten-in-the-center cakes are a quick and easy treat that feels gourmet. Whisked egg whites ensure a light, airy texture while the molten chocolate center creates a luscious contrast. Perfect for impressing dinner guests or enjoying on a cozy evening, serve these cakes warm with a dollop of Greek yogurt or a dusting of cocoa powder for the ultimate low-fat dessert experience. Whether you're looking for a healthier twist on a classic treat or simply a luxurious chocolate delight, this recipe is sure to satisfy your cravings.
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Recipe Information
Ingredients
- 150 grams dark chocolate (70% cocoa solids)
- 50 grams low-fat butter
- 30 grams plain flour
- 15 grams unsweetened cocoa powder
- 3 large egg yolks
- 3 large egg whites
- 60 grams granulated sugar
- 50 grams low-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preheat your oven to 200°C (392°F) and grease four small ramekins with a little butter, then dust with a light layer of cocoa powder to prevent sticking.
Melt the dark chocolate and low-fat butter together in a heatproof bowl over a saucepan of barely simmering water (ensure the water does not touch the bowl) or microwave in short bursts, stirring until smooth.
In a separate bowl, sift together the plain flour and cocoa powder to remove any lumps, and set aside.
Using an electric mixer, whisk the egg yolks with half of the sugar until thick and pale, then stir in the melted chocolate mixture, followed by the low-fat Greek yogurt and vanilla extract.
In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar, whisking until you achieve stiff glossy peaks.
Gently fold a third of the egg whites into the chocolate mixture to lighten it, then gradually fold in the remaining egg whites together with the sifted flour and cocoa mixture until just combined, being careful not to over-mix to keep the air in the batter.
Divide the mixture evenly among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking tray and bake for 10 minutes. The edges should be set with a slightly wobbly center.
Remove from the oven and let them sit for 1-2 minutes before turning them out onto plates or serving directly in the ramekins.
Serve immediately while still warm, optionally with a dollop of low-fat yogurt or a sprinkle of icing sugar for extra presentation.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 554 mg | 24% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 103.5 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 271 mg | 21% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1641 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
