No Sugar Molten Chocolate Lava Cake Sallye Food

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.

CROCK POT SUGAR FREE CHOCOLATE MOLTEN LAVA CAKE

Steps:

• Grease your crock pot.
• In a large bowl whisk together 1 1/4 cup Swerve, flour, 3 tablespoons cocoa powder, salt and baking powder.
• In a another small bowl stir the cooled melted butter with eggs, yolks, vanilla extract and liquid stevia.
• Add the wet ingredients into the dry ingredients until combined.
• Pour this into the crock pot.
• Top with chocolate chips.
• Whisk the remaining 2 tablespoons cocoa powder and remaining Swerve sweetener with hot water.
• Pour over the top of the chocolate chips.
• Cover and cook on low 3 hours.
• Allow to cool slightly before serving.

GLUTEN FREE CHOCOLATE MOLTEN LAVA CAKE

Steps:

• 4- 6 ounce ramekins or creme brulee dishes.
• Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar.
• When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.
• You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.
• Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny.
• To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert.
• You can use any 6 ounce oven ware containers to make these if you don't have ramkins.

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.