Best 4 Sugar Free Molten Chocolate Cakes Recipes

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
• Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
• Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
• Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
• Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.

MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES

Steps:

• Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
• Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
• Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
• Top each with sugared raspberries and serve immediately.

SUGAR-FREE MOLTEN CHOCOLATE CAKES RECIPE

Steps:

• Preheat oven to 400 degrees F. Lightly butter four, 4-oz oven-proof ramekins. Place ramekins on rimmed baking sheet. Set aside.
• In heatproof bowl over simmering water, melt chocolate with butter. Let cool slightly.
• In the bowl of an electric mixer, whisk eggs, egg yolks with Pyure Organic All Purpose Stevia Blend, flour and salt until pale and thickened.
• With the mixer on low speed, gradually add chocolate mixture until well combined.
• Evenly spoon chocolate mixture into prepared ramekins.
• Bake for 8 to 10 minutes or until cakes have puffed and formed a light crust. Cakes will jiggle slightly when shaken. (Cakes should still be soft in center to retain soft flowing center)
• Meanwhile, whip whipping cream in bowl until soft peaks form. Add 1 teaspoon Pyure Organic All Purpose Stevia Blend; continue whipping for 1 minute longer.
• Run knife around edge of cakes and invert onto serving plate. Serve with dollop of whipped cream.

SUGAR-FREE MOLTEN CHOCOLATE CAKES

Steps:

• 1. Preheat oven to 425 degrees. Butter 4 (8-oz.) ramekins; dust with cocoa powder. Place ramekins on a baking sheet; set aside.
• 2. 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.
• 3. 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.
• 4. 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.