Low Fat Chocolate Fondant Cake
Indulge guilt-free with this scrumptious Low Fat Chocolate Fondant Cake, a lighter twist on the classic dessert that still delivers a rich and decadent chocolate experience. This recipe blends velvety dark chocolate (70% cocoa) with low-fat butter, Greek yogurt, and just a touch of unsweetened cocoa powder to create a luscious molten center that oozes with every bite. The airy texture is achieved by folding in whisked egg whites, ensuring a light yet indulgent result. Perfectly portioned into individual ramekins, these cakes bake in just 10 minutes, making them an elegant yet quick dessert option for dinner parties or weeknight treats. Serve warm with a dollop of yogurt or a dusting of icing sugar for a beautifully balanced finish. If you're searching for the ultimate low-fat chocolate dessert recipe, this fondant cake is sure to satisfy your sweet tooth without the guilt!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
In a separate bowl, sift together the plain flour and cocoa powder to remove any lumps, and set aside.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Divide the mixture evenly among the prepared ramekins, filling each about three-quarters full.
Step 8
Place the ramekins on a baking tray and bake for 10 minutes. The edges should be set with a slightly wobbly center.
Step 9
Remove from the oven and let them sit for 1-2 minutes before turning them out onto plates or serving directly in the ramekins.
Step 10
Serve immediately while still warm, optionally with a dollop of low-fat yogurt or a sprinkle of icing sugar for extra presentation.
Nutrition Facts
| Serving size | (509.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1730.3 |
| Total Fat 99.0g | 0% |
| Saturated Fat 50.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 595.2mg | 0% |
| Sodium 553.9mg | 0% |
| Total Carbohydrate 171.9g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 103.5g | |
| Protein 42.4g | 0% |
| Vitamin D 72.9IU | 0% |
| Calcium 270.6mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 1640.9mg | 0% |
Source of Calories