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Sexy Healthy Chocolate Cake



Mood: yummy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
I know…you’re all wondering…. What an elegant dessert…. a souffle, perhaps? molten chocolate center? did it take hours to make? I am pleased to present to you, my Negative Calorie Chocolate Cake. Never before in the history of desserts has there ever been such an luscious cake that is this good for your inner chocoholic self. Yes. you heard me right. Not just "low fat" "low calorie" or even "no calorie" I always make this with Betty Crocker Super Moist Cake Mix Dark Chocolate (the one with a Hershey’s logo on it). I’m sure it will taste just as good with other brands of cake mix, but this is my preference. The ingredients below are based on the back of the box (with the exception of the banana) If you use a different brand of cake mix, follow their instructions for ingredients, replacing the banana for the oil or butter. Of course, if you aren’t on a diet - ditch the banana idea and just use the oil/butter as the recipe calls for. Note on the banana: It should be a super-ripe brownish banana. If you don’t have a super ripe banana and can’t wait - just use the oil/butter…the recipe just won’t work well with a firm, yellow banana. Note on the microwave times: Each microwave is different. Use the times I have below and test with toothpick. Just note your final time so that you won’t have to check for doneness next time
Factoid



Ingredients
• 1 box Betty Crocker SuperMoist Cake Mix (Dark Chocolate) - or your fav cake mix

• 1 very ripe banana, smushed well with a fork

• 3 eggs

• 1 1/3 cups water

• Cooking spray to spray the ramekins


Equipment
• Big Bowl

• Microwave

• Ramekins or 9x11 glass pan. (Ramekins are small, individual baking dishes, usually round and between 3-4 inches wide. If you don't have any then use a 9x11 glass pan instead)

Preparation (Do it!)
1) In big bowl: Smushed banana + eggs + water (whisk well)
Stir in cake mix (Stir vigorously for a couple of minutes until well mixed)
Pour into ramekins (sprayed lightly with cooking spray) until filled 2/3 full

Every microwave is different - here are some guidelines:
For 2 ramekins: microwave on MEDIUM-HIGH (I set my microwave on power strength 8 ) for 5 minutes
For 3-4 ramekins: 6 minutes
For 5-6 ramekins: 7 minutes
In case you don’t have ramekins, just pour in a 9×11-ish glass Pyrex pan (something microwave safe please) until batter reaches half way up the sides. Microwave for 11 minutes medium-high, check for doneness. Cut into squares.

Check with toothpick to see if cake is done. Mushy cake mix stuck to toothpick. Add another 30 seconds. Cake crumbs on toothpick. Done.

Top with warm chocolate sauce and maybe a little drizzle of reduced pomegranate juice:




Comments (1)

Martin Kann:

so you start of with a cake mix?? what sort a nonsense i s that?? what is the full list of ingredients? in cases where "mixes" and other short-cuts is an option, could full recipe be included?

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