Molten Chocolate Cakes
Melt the butter and the chocolate in a heavy saucepan over medium low heat, gently whisk until smooth, remove from the heat and set aside. Beat the eggs, egg yolks, vanilla, Splenda, and salt using a hand-held mixer, at the highest speed until the volume doubles, and mixture is the texture of softly whipped cream, about 7 to 8 minutes. Pour the chocolate mixture into the egg mixture and sprinkle on the flour. Gently fold until the mixture is fairly well blended with a few streaks remaining.
Spoon the batter into the prepared ramekins. Bake 10 to 12 minutes, until the sides of the cakes have puffed slightly above the top edge of the ramekins but the centers are still a bit soft. Do not overbake! Let the cakes cool in the ramekins for 1 minute, then unmold onto a dessert plate. Serve at once with a small dollop of Splenda sweetened whipped cream or a small scoop of no-sugar added vanilla ice cream. A cooled cake is the texture of a very good fudge brownie.
Makes 6 individual cakes
Each serving,
Calories 273,
fat 24 grams,
carbs 2 grams,
These cakes are every bit as good as any full sugar version served in a fine restaurant. The rich dark cake crust is only surpassed by the warm fudge interior. This dessert is extraordinary and it is very easy to make. The cakes are NOT low fat or low calorie so they are not an everyday dessert, however, for a special occasion, these scrumptious cakes will knock everyone’s socks off. You won’t believe the flavor of this fully sugar-free dessert.
Vegetable cooking spray
4 tablespoons unsalted butter
5 ounces imported sugar-free dark chocolate - Valor or Guylian are excellent, but have also used 5 ounces of small DOVE sf before!
3 large eggs plus 1 yolk
1 teaspoon vanilla extract
½ cup Splenda granular
Pinch of table salt
2 tablespoons all-purpose flour *add your favorite chocolate protein powder here, to boost the protein value of this recipe. adjust nutritional values accordingly.
Preheat the oven to 400 °. Lightly spray six 6-ounce ramekins with vegetable cooking spray and arrange on a baking sheet.Vegetable cooking spray
4 tablespoons unsalted butter
5 ounces imported sugar-free dark chocolate - Valor or Guylian are excellent, but have also used 5 ounces of small DOVE sf before!
3 large eggs plus 1 yolk
1 teaspoon vanilla extract
½ cup Splenda granular
Pinch of table salt
2 tablespoons all-purpose flour *add your favorite chocolate protein powder here, to boost the protein value of this recipe. adjust nutritional values accordingly.
Melt the butter and the chocolate in a heavy saucepan over medium low heat, gently whisk until smooth, remove from the heat and set aside. Beat the eggs, egg yolks, vanilla, Splenda, and salt using a hand-held mixer, at the highest speed until the volume doubles, and mixture is the texture of softly whipped cream, about 7 to 8 minutes. Pour the chocolate mixture into the egg mixture and sprinkle on the flour. Gently fold until the mixture is fairly well blended with a few streaks remaining.
Spoon the batter into the prepared ramekins. Bake 10 to 12 minutes, until the sides of the cakes have puffed slightly above the top edge of the ramekins but the centers are still a bit soft. Do not overbake! Let the cakes cool in the ramekins for 1 minute, then unmold onto a dessert plate. Serve at once with a small dollop of Splenda sweetened whipped cream or a small scoop of no-sugar added vanilla ice cream. A cooled cake is the texture of a very good fudge brownie.
Makes 6 individual cakes
Each serving,
Calories 273,
fat 24 grams,
carbs 2 grams,
protein 5 grams
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