No Sugar Molten Chocolate Lava Cake Sallye Food

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.

NO-SUGAR MOLTEN CHOCOLATE LAVA CAKE (SALLYE)

Steps:

• 1. Heat oven to 425º F. Lightly spray or butter 8 to 12 each 6 ounce oven safe glass custard dishes. Line baking sheet with parchment paper and set cups on it; set aside
• 2. ***IMPORTANT: USE STEVIA PRODUCT THAT STATES ON PACKAGE IT IS A ONE FOR ONE REPLACEMENT FOR SUGAR.
• 3. You will need a double boiler, or a larger pan to boil water in and a smaller pan to hold the ingredients. Place water in lower part of double boiler or larger pan and bring to a gentle boil.
• 4. Place chocolate and butter in top part of double boiler or smaller pan and set pan over boiling water. Stir chocolate and butter with wooden spoon until butter and chocolate are melted and well blended. Stir Stevia into chocolate mixture until blended. Remove from heat.
• 5. Mix in half of flour with chocolate mixture; set aside.
• 6. In a separate small bowl, whisk the three eggs until frothy.
• 7. Stir eggs into chocolate; then add vanilla and remaining flour. Using wooden spoon, mix until well blended.
• 8. Pour batter equally into custard cups. Place in preheated oven and bake for 9-11 minutes.
• 9. Remove from oven. NOTE: CENTERS WILL BE SOFT BUT SIDES OF CAKE WILL BE DONE.
• 10. Invert cups upside down immediately onto individual serving plates. Wait 3 to 5 minutes, tap cups gently to release cakes and remove cups.
• 11. Serve warm with a large scoop of Blue Bell homemade vanilla ice cream and a drizzle (or more) of hot fudge sauce.
• 12. Yo doggies, Nirvana!

MOLTEN LAVA CAKES

Steps:

• Preheat oven to 400 degrees F.
• Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.
• In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.
• In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.
• Pour into prepared ramekins.
• Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.

FLOURLESS CHOCOLATE LAVA CAKE

Steps:

• Preheat oven to 375 degrees F. Adjust a rack to the middle of the oven. Butter six 4-ounce ramekins.
• Put the chocolate and butter in a metal or glass bowl over barely simmering water. Stir occasionally until melted. Remove from the heat.
• Place the eggs, sugar, and salt in the bowl of a mixer. Whip at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low and add the chocolate; mix until combined. Spoon into the prepared ramekins and place on a baking sheet.
• Bake for about 10 minutes or until the edges are set but the center is underdone. Let cool 3 minutes before serving.

CHOCOLATE MOLTEN LAVA CAKES

Steps:

• Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
• Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
• Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.