Best Sugar Free Molten Chocolate Cakes Recipes

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SUGAR-FREE MOLTEN CHOCOLATE CAKES RECIPE



Sugar-Free Molten Chocolate Cakes Recipe image

Tender and moist on the outside and rich and gooey on the inside, these sugar-free molten chocolate cakes won't make you worry about excess carbs.

Provided by Judith Butler

Categories     Cakes

Time 30m

Yield 4

Number Of Ingredients 9

4 oz finely chopped unsweetened chocolate
½ cup cubed unsalted butter
2 eggs
2 egg yolks
¼ cup Pyure Organic All Purpose Stevia Blend
2 tbsp all purpose flour
1 pinch salt
½ cup whipping cream
1 tsp Pyure Organic All Purpose Stevia Blend

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.

Nutrition Facts : ServingSize 4.00, Sugar 0.00

MOLTEN CHOCOLATE CAKE



Molten Chocolate Cake image

This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 8

4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped Cream, for serving

Steps:

  • Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
  • Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  • To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

FLOURLESS CHOCOLATE OH-SO-GOOD MOLTEN CAKE



Flourless Chocolate Oh-So-Good Molten Cake image

I am a terrible baker, but this dessert is one of the few dishes that I did NOT blow! It turned out so wonderful that we ended up eating the dessert first that night. This is a wonderful dessert for those gluten intolerent. And if I can make this cake, anybody can :P. *The recipe is right out of The Vancouver Province.

Provided by Izzy Knight

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

6 ounces semisweet chocolate or 6 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter
1/4 cup unsweetened cocoa
4 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons granulated sugar

Steps:

  • Have all ingredients at room temperature before you start.
  • Preheat the oven to 400° F.
  • Prepare muffin tins-- butter them generously, then sprinkle with sugar, tapping the tins on the counter to distribute it evenly.
  • Using a double boiler or microwave, melt the chocolate and butter together, stirring to encourage it.
  • Remove from heat and sift in the cocoa, stirring with a fork or small whisk until smooth.
  • Beat egg whites with cream of tartar until soft peaks form.
  • Gradually add sugar, beating on high speed until stiff but not dry.
  • Use a rubber spatula to fold some of the whites into the chocolate mixture, just to lighten it.
  • Fold in remaining whites.
  • Spoon into prepared muffin tins.
  • (If you aren't baking them for immediate consumption, they may be refrigerated at this point.) Bake until the tops of the cakes are slightly cracked but the centre is still gooey.
  • This will take 7 to 8 minutes; count on an extra minute or so if the batter was refrigerated.
  • Remove from oven and let them sit for a few minutes-- the cakelets will shrink slightly from the sides and fall a little.
  • Place a cake rack over the pan and invert.
  • The cakes will fall out.
  • Serve them warm, with icing sugar sifted over the surface, a touch of whipped cream on the side if you like, and a couple of fresh raspberries or strawberries.

Nutrition Facts : Calories 283.1, Fat 27.2, SaturatedFat 17, Cholesterol 30.5, Sodium 45.9, Carbohydrate 15.1, Fiber 6, Sugar 4.7, Protein 7

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