Hot Chocolate Lava Cake Low Calorie Food

LOW-CARB CHOCOLATE LAVA CAKE RECIPE

Steps:

• Spray two 8 ounce baking cups such as half-pint canning jars or ramekins with cooking spray. Spray them really well if you plan to turn the finished lava cakes onto a plate. If using an Instant Pot, plug in a 6 quart Instant Pot. Insert the steamer rack. Pour in two cups of water. If using an oven, preheat oven to 400º Fahrenheit.
• In a medium bowl, whisk together the cocoa powder, granulated stevia/erythritol blend, baking powder, and sea salt.
• In another medium bowl, whisk together the heavy whipping cream, vanilla extract, and eggs. Stream in melted butter while whisking.
• Using a mixer, blend the wet ingredients into the dry ingredients. Beat on high speed until smooth.
• Divide batter between the prepared baking cups.
• Instant Pot instructions: Gently place the uncovered filled baking cups on the steamer rack. Place the lid on the Instant Pot and turn the steam release handle to the sealing position. Select pressure cook, then use the +/- buttons to bring the time to 4:00 minutes. When the time is up, quick release the pressure (see manual for instructions). Carefully remove the lava cakes using tongs. Allow the cakes to cool for about 5 minutes or until they are cool enough to touch.
• Oven instructions: Place filled baking dishes on a baking sheet. Bake for 11-13 minutes or until sides are set, but the center still juggles a bit when the dish is gently shaken. Microwave instructions: Place a baking dish on a plate. Microwave for 30-35 seconds.
• Allow the cakes to cool about 5 minutes. Serve in their cups, or if desired, run a knife along the edge to loosen and flip them out onto a plate.

THE BEST CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
• Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
• Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
• With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
• Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
• Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.