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+ servings

Chocolate Lava Mug Cakes

  • Prep Time
    5 MINS
  • Cook Time
    4 MINS
  • KCals 208
  • Carbs 18G
WW Points
  • 5 Green
  • 4 Blue
  • 4 Purple

Ingredients

  • 45 g self raising flour
  • 25 g granulated sweetener
  • 15 g cocoa powder
  • 2 medium eggs
  • 45 g reduced fat spread
  • 1 tsp vanilla extract
  • 20 g milk chocolate (4 squares)
  • 12 fresh raspberries

Instructions

To cook in the microwave

  1. Place all of the ingredients into a mixing bowl (except the chocolate pieces and raspberries) and mix thoroughly until all of the reduced fat spread has been fully mixed into the cake batter.

  2. Pour into 4 microwaveable cups or ramekins and pop one square of chocolate onto the top of each.

  3. Place into a microwave, one at a time, and cook on high for 1 minute. The cake should be risen but feel light to the touch - if the top is not cooked, place back in the microwave for 30 seconds.

  4. Leave to stand for 1 minutes (or while you cook the other cakes!), top with the raspberries and serve!

To cook in the oven

  1. Preheat the oven to 160°C.

  2. Place all of the ingredients into a mixing bowl (except the chocolate pieces and raspberries) and mix thoroughly until all of the reduced fat spread has been fully mixed into the cake batter.

  3. Divide the mixture between 4, ovenproof 125ml ramekins and place a chocolate square on top of each.

  4. Place the ramekins onto a baking tray and then pop into the oven for 8 minutes until risen and spongy when pressed, but gooey in middle.

  5. Remove from the oven and leave to stand for 5 minutes. Decorate with a raspberry on top of each.