Delightful Mini Chocolate Cherry Lava Cakes

December 9, 2014

Chocolate and cherry are a flavor duo that make your palette sing in delightful.  These quick and easy mini chocolate cherry lava cakes are light and airy with melted surprise disguised in the middle.  If you are trying to watch your waistline this holiday season, these mini cakes will allow you to have your dessert and eat it too because they are only 130 calories a serving.  Since this is a calorie saving dessert, I like to garnish with a little dollop of whipped cream or chocolate whipped yogurt.

Chocolate Cherry Mini Lava Cakes
Courtesy of Yoplait



1 teaspoon shortening
2 tablespoons plus 2 teaspoons unsweetened baking cocoa
1/2 cup plus 1 teaspoon Gold Medal™ all-purpose flour
1/2 cup semisweet chocolate chips
1 tablespoon vegetable oil
1 cup powdered sugar
1/2 cup fat-free egg product
1 container (5.3 oz) Yoplait® Greek 100 Fat Free black cherry yogurt

Toppings, if desired:
1 tablespoon powdered sugar 1
2 cherries, with stems


Step 1: Heat oven to 350°F. Lightly grease 12 regular-size muffin cups with shortening. In small bowl, stir together 2 teaspoons of the baking cocoa and 1 teaspoon of the flour; lightly sprinkle in muffin cups.

Step 2: In medium bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is melted and smooth. Stir in 1 cup powdered sugar and the egg product with whisk until blended. Stir in 2 tablespoons baking cocoa, the yogurt and 1/2 cup flour. Spoon batter evenly into muffin cups, filling each about two-thirds full.

Step 3: Bake 9 to 10 minutes, or until sides are firm (centers will still be soft). Let stand 2 minutes. Place serving platter upside down on muffin pan. Turn platter and muffin pan over; remove muffin pan. Sprinkle cakes with powdered sugar, and top each with a cherry. Serve immediately.

*This recipe is made in muffin tins but if you were serving them at a dinner party, you can also use mini ramekins to make the mini cakes look more elegant.

Editorial Disclosure: Foodista was not paid for this post

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