Sugar Free Molten Chocolate Cakes Food

SUGAR FREE CHOCOLATE CAKE

Steps:

• Prepare coffee: Make the instant coffee and let cool to room temperature. (putting it in the fridge helps to cool it quickly)
• Preheat oven/prepare tin: Line a 22 cm springform tin with baking paper on the bottom, and grease the sides of the tin with butter. Preheat oven to 175 degrees C or 350 degrees F.
• Mix Dry Ingredients: In a large mixing bowl, mix together the flour, baking powder, salt and cocoa powder.
• Whisk Eggs: Use a whisk to beat together the eggs, granulated sweetener and vanilla until fluffy and pale. Hand whisk for about 1 - 2 minutes o make sure sweetener is dissolved.
• Add Wet Ingredients to eggs: Melt butter in microwave and to the egg mixture, along with the sour cream and cooled instant coffee. Whisk vigourously until all the lumps are gone and it is smooth, silky and a caramel like colour. (about 2 minutes or so)
• Combine Dry and Wet Ingredients: Make a well in the centre of the dry ingredients and pour in wet ingredient mixture. Use a spatula to mix through, making sure to blend in all the flour. Set Aside.
• Melt Chocolate: Microwave chocolate until its only just melted (suggest microwaving at 50% power in 30 second spurts until it reaches that "just melted"stage)
• Pour Chocolate and Milk into Batter: Add the melted chocolate, along with the milk to the cake batter and gently stir through with spatula to create a thick dark batter.
• Bake: Bake for 30 minutes. To test if cake is cooked, insert a skewer into the centre. If it comes out clean, almost clean with few crumbs, cake is cooked. Let cool on a wire rack before slicing. Store in an air tight container at room temperature for 3 to 4 days.

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 CAKES

Steps:

• Butter 4 ramekins and dust with cocoa powder.
• Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly.
• Whisk together the eggs and stevia until thick and pale.
• Gradually stir in the chocolate mixture. Sift in the flour and gently stir in with the cream until well blended.
• Pour into the ramekins and freeze overnight.
• Heat the oven to 190°C / 375°F.
• Bake from frozen for 12-13 minutes, until the cake is cooked, but the centre is still liquid. Remove from the oven and cool for 2 minutes.
• Invert on to serving plates, sift over a little cocoa powder and serve with raspberries.

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.
• *Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.).

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat oven to 375°F Liberally spray six (6-ounce) ramekins with nonstick spray.
• In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning; remove from heat and cool.
• In a large mixing bowl, beat eggs and sugar with electric hand mixer until"ribbon" stage, approximately 7 minutes; At that stage, it will be pale yellow and look like lightly whipped cream.
• Add flour, cocoa powder, vanilla extract, and salt.
• Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes (The batter needs a lot of beating; this incorporates air, lightening the cake's texture).
• Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin.
• NOTE: At this point, the cakes can be refrigerated and then baked later.
• When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges.
• NOTE: It's critical to bake these cakes for the right amount of time otherwise, they'll either be way too"molten," or end up as brownies, oven temperatures vary, so check the cakes after 15 minutes; if they're really moist on top, bake one minute and check again.
• Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).
• To unmold, place serving plate on top of ramekin and invert.
• Carefully remove ramekin, tapping lightly on the plate to loosen cake.