WW Chocolate Skillet Cake

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This WW Chocolate Skillet Cake with ice cream rules as one of those indulgent tasting treats that are still light enough to have on your plan. The cake is quite warm and fudge, and can be served with a scoop of low-fat, light ice cream & it would feel like you are in a restaurant. It is tender within, somewhat crispy along the borders, and with an ample dose of sweetness. This WW Chocolate Skillet Cake with ice cream is fast to make, it all cooks in one pan & is a beautiful cake to share with family or a lovely snack to end a cozy night.

STATS

  • Diet: Weight Watchers-Friendly
  • Time for prep: 10 minutes
  • Cuisine: American
  • Working time (total): 35 minutes
  • Course: Dessert
  • Size/serving: 1 slice with ice cream
  • Level of difficulty: Easy
  • Cooking time: 25 minutes
  • Mode of cooking: Baking (skillet)
  • Total yield: 8 servings

EQUIPMENT

  • Oven-safe skillet
  • Mixing bowls
  • Measuring cups & spoons
  • Spatula/wooden spoon
  • Whisk
  • Ice cream scoop

INGREDIENTS

  • One cup of all-purpose flour
  • Half a cup of cocoa powder without sugar
  • 1 teaspoon of baking powder
  • 1/2 a cup of unsweetened applesauce and 1/4 teaspoon of salt
  • 1/3 cup sugar replacement (such as stevia blend or monk fruit)
  • Half a teaspoon of baking soda
  • One-third cup of brown sugar replacement
  • 1/4 cup of canola or olive oil
  • Half a cup of unsweetened plant milk, such as almond milk
  • One teaspoon of vanilla essence
  • 1/4 cup of optional tiny dark chocolate chips
  • Vanilla ice cream, either light or reduced in fat, to serve

INGREDIENT NOTES

Flour:

  • Standard all-purpose flour is the best to use, which gives structure to the cake. In place of the gluten-free mixture, a gluten-free blend may be used.

Cocoa powder:

  • Unsweetened cocoa will create a deep, rich flavor in chocolate. Darker color and a more even flavor are provided by Dutch-processed cocoa.

Applesauce:

  • Substitutes eggs and butter, decreasing the quantity of fat; still, it provides the cake with moisture and tenderness.

Sugar substitute:

  • Maintains sweetness yet does not load a lot of SmartPoints. Make use of a blend measuring just like sugar.

Brown sugar alternative:

  • Provides a bite and caramel flavor as well as a toothsome texture, but in fewer calories.

Oil:

  • A small clove of oil makes the crumb soft. There is no need to neglect it because it balances moisture.

Almond milk:

  • One of the lightest milks & is low in calories. Any nondairy milk in unsweetened form is acceptable.

Vanilla extract:

  • Adds to the chocolate flavor and rounds the flavor.

INSTRUCTIONS

  1. First, you need to heat up the oven at 175°C (350°F).
  2. Grease a skillet that is safe to use in the oven.
  3. Mix the baking soda, cocoa powder, baking powder, flour & salt in a medium-sized bowl.
  4. Combine applesauce, oil, almond milk, sugar alternative, brown sugar substitute, & vanilla in a separate bowl, till smooth, whisk.
  5. The dry items should be added to the wet mixture gradually. Don’t overmix; simply stir till incorporated.
  6. If using chocolate chips, fold them in.
  7. Fill the preheated skillet with the batter. Using a spatula, distribute evenly.
  8. The center should be set but still somewhat mushy after 20 to 25 minutes of baking.
  9. A few moist crumbs should come out when a toothpick is inserted.
  10. Before slicing, allow it to cool for approximately five minutes.
  11. Top with a scoop of reduced-fat ice cream & serve warm.

TIPS

  • To give a stronger chocolate flavor, add a few more cocoa nibs or chips on the top before baking.
  • In order to make SmartPoints even lower, omit the chocolate chips and just use the batter.
  • Control the size of the serving by putting portion-controlled scoops of ice cream.

STORAGE INFORMATION

Refrigerate:

  • You may keep leftover cake for up to three days in the skillet in an airtight container. Prior to serving, reheat in the microwave.

Freezer:

  • Cut into parts, cover tightly, and store in the freezer for up to two months. Let it thaw in the refrigerator overnight, or reheat it in the oven for a short time.

FAQS

May I use ordinary sugar as opposed to substitutes?

  • Yes, however, it will add more SmartPoints. Substitutes make it WW-friendly.

Is this oil-free feasible?

  • Oil can be substituted with additional applesauce, though the texture will be a little denser.

Which ice cream finds the best use?

  • It complements reduced-fat or light vanilla ice cream. Also frozen yogurt.

NUTRITIONAL INFORMATION

Calories: 165
Protein: 3 g
Carbs: 28 g
Cholesterol: 0 mg
Fat (total): 6 g
Fiber: 3 g
Saturated fat: 2 g
Sodium: 150 mg
It is estimated that there are five (5) SmartPoints per serving of Weight Watchers Chocolate Skillet Cake with Ice Cream.