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Chocolate Lava Cake

Posted on July 3, 2010 | No Comments

I have always been a fan of molten chocolate cakes and wondered why I have never seen a sugar-free version.  Well, chocoholics should fret no more as this version proves that we can enjoy it in all its sugar-free goodness.  Make sure to bake it just before serving to get that runny center.

Yield: 8 portions

Ingredients:

  • 2 tablespoons Unsalted Butter, for preparing ramekins
  • 2 tablespoons All-purpose flour, for preparing ramekins
  • 12 ounces Sugar Free Bittersweet chocolate, coarsely chopped
  • 1 cup unsalted butter
  • 1 cup Splenda
  • 1/2 cup all-purpose flour
  • 6 pieces eggs, large

Procedures:

  1. Preheat oven to 350F.  Butter and flour six 8-ounce ramekins.
  2. Place chocolate and butter in the top of a double boiler over simmering water, stirring until completely melted.  Set aside to cool.
  3. Place Splenda, flour and eggs in a large bowl and beat until thick and fluffy for about five minutes.  Gently beat in the cooled chocolate mixture.
  4. Pour the batter into the ramekins, filling them two-thirds to three quarters of the way up the sides.  Bake until they begin to puff up for about 15 minutes.  Run a knife around the edge of each ramekin and turn the ramekin upside down on a plate to unmold.

Nutrition Facts Per Serving:

  • Calories (kcal) 575
  • Carbohydrates (g) 41
  • Protein (g) 14
  • Fat (g) 47

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