Sugar-Free Molten Chocolate Cakes


 

  • ½ c. unsalted butter, plus additional for ramekins
  • Baking cocoa, for dusting
  • ½ c. semisweet style baking chips
  • 2 tbsp. dark chocolate baking chips
  • ⅔ c. granular sugar replacement
  • Add large eggs, at room temperature
  •  2 large egg yolks, at room temperature
  • 3 tbsp. all-purpose flour
  • ½ tsp vanilla extract
  • No-sugar-added vanilla ice cream, for serving
  • Fresh strawberries, sliced, for garnish

Preheat oven to 425 degrees. Butter 4 (8-oz.) ramekins; dust with cocoa powder. Place ramekins on a baking sheet; set aside.

Place 1/2 cup butter and semisweet and dark chocolate chips in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals or until melted, stirring after each time.

Beat sugar replacement, eggs, and egg yolks in a medium mixing bowl with an electric mixer on high for 8 minutes or until pale yellow and airy. Whisk in melted chocolate mixture, then whisk in flour and vanilla. Do not overmix. Spoon about 2/3 cup batter into each prepared ramekin.

Bake 16 minutes or just until cake edges are set. Do not overbake. Let stand for 2 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert serving plates. Serve immediately with ice cream. Garnish with strawberry slices, if desired.

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