Lava Cake Recipe
Because I love chocolate, this decadent
cake has long been a family favorite. It's even great cold the next day, assuming
you have any leftovers!
Ingredients :
1 cup all-purpose flour
1 cup packed brown sugar, divided
5 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free milk
2 tablespoons canola oil
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1-1/4 cups hot water
Optional toppings: Fresh raspberries and
ice cream
In a large bowl, whisk flour, 1/2 cup brown
sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, whisk
milk, oil and vanilla until blended. Add to flour mixture; stir just until
moistened.
Spread into a 1-1/2-qt. baking dish coated
with cooking spray. In a small bowl, mix cinnamon and remaining 1/2 cup brown
sugar and 2 tablespoons cocoa; stir in hot water. Pour over batter (do not
stir).
Place trivet insert and 1 cup water in a
6-qt. electric pressure cooker. Cover baking dish with foil. Fold an 18x12-in.
piece of foil lengthwise into thirds, making a sling. Use the sling to lower
the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to
pressure-cook on high for 20 minutes. Quick-release pressure.
Using foil sling, carefully remove baking
dish. Let stand 15 minutes. A toothpick inserted in cake portion should come
out clean. If desired, serve with optional raspberries and ice cream.
Nutrition Facts :
1 serving: 208 calories, 4g fat (0
saturated fat), 0 cholesterol, 208mg sodium, 42g carbohydrate (28g sugars, 1g
fiber), 3g protein.
