Good Lifestyle

Is there something more decadent than a chocolate lava cake? There is a reason why they are so popular in places likeChile andDomino. See Misterly Chocolate Explode on your plate - then taste this sticky goodness - is as fun as thedessert is delicious.

Although restaurant desserts are often loaded with fat and sugar, it does not mean you have to give upChocolate entirely. This chocolate-cherrycake Recipe, complete with melted lava, has all the pleasure of traditional lava cakes. With a gram of fat and 247 calories per serving, it is certainly a healthier choice for a lava-restaurant cake.

Thanks to the pressure cook, the best thing about this chocolate-cherry cake recipe is that you can simply put it and let the cook make its magic. When it is done, you will have a merger, a treat of chocolate that is just as good as its booked store counterparts.

Nutrition:247 calories, 1 g of grease (0 g saturated), 372 mg of sodium, 39 g of sugar, 4 g protein, 3 g fiber

6 servings

Ingredients

Non-stick cooking spray
2/3 cup granulated sugar
1/2 cup White whole whole wheat flour
1/2 cup of all-purpose flour
6 tablespoons unsweetened cocoa
2 c. Cooking powder
1/2 c.
1/3 cup of dried tapped red cherries, chopped roughly
1/2 cup of fat-free milk
1/4 cup of unsweetened complex
1/2 c. Almond Extract Tea
1/3 cup packed brown sugar
1 1/2 cups of boiling water
Vanilla frozen yoghurt (optional)

How to do it

1. Lay a 6 liter electric cooking tank with cooking spray. In a medium bowl, mix the granulated sugar, flours, 2 tablespoons of cocoa powder, cooking powder and salt. Stir in dried cherries.
2. In a small bowl, combine milk, chuele compote and almond extract. Stir in the flour mixture. The dough will be thick. Spread at the bottom of the cooking pressure.
3. In a medium bowl, combine brown sugar and remains 4 tablespoons cocoa powder. Slowly pour into boiling water; Whisk to mix well. Gently pour the dough to the pressure dough. Lock lid in place.
4. Define a high pressure cooker for cooking 12 minutes. Leave the pressure relaxed naturally for 15 minutes. Thoroughly release any remaining pressure. Carefully open the lid. Cool cake for 15 minutes in the pot.
5. Serve with the sauce of the bottom of the pot and, if desired, frozen yoghurt.

Eat

If you opt for a little from-yo, beware of non-fantasy caddy fat is generally replaced by a sugar load, the two zeroils of both ailments.

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