LOW-CARB CHOCOLATE LAVA CAKE RECIPE
This Low-Carb Chocolate Lava Cake Recipe makes a scrumptious gooey cakes perfect for the chocolate lover in all of us. These treats are made using an Instant Pot. They can still be part of a low-carb, keto, diabetic, gluten-free, grain-free, Atkins or Banting diet
Provided by Annissa Slusher
Categories Dessert
Time 10m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 cake, Calories 248 kcal, Carbohydrate 7 g, Protein 8 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 236 mg, Sodium 270 mg, Fiber 4 g, UnsaturatedFat 4 g
CHOCOLATE LAVA CAKES
Chocolate lava cakes are delicious single portioned chocolate cakes filled with gooey melted chocolate! Ready in just 15 minutes, these molten lava cakes happen to be vegan and gluten free!
Provided by Arman
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F. Grease 4 aluminum muffin molds or 4 parts of a 12-count muffin tin generously. Set aside.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and baking soda. Whisk in the oil and vanilla extract. Slowly add the milk until the batter is smooth.
- Divide the batter amongst the molds/ramekins. Place one piece of chocolate in the center of each mold.
- Bake for 20 minutes, before removing from the oven and letting sit for 15 minutes. Using a sharp knife, run it around the inside edge of the molds, before flipping onto a plate and serving.
Nutrition Facts : ServingSize 1 lava cake, Calories 175 kcal, Carbohydrate 28 g, Protein 4 g, Fat 12 g, Fiber 2 g
HOT CHOCOLATE LAVA CAKE (LOW CALORIE)
Use recipe for Recipe #373592 I use Ghirardelli Dark & Raspberry or Ghirardelli 72% Twilight Dark Chocolate for the Lava Centers. 1 bar is 3.50 ounces (8 squares). 2 5/8 ounces (6 squares) The recipe says 2 5/8 ounces but I use all 3.50 ounces.
Provided by My Little Kitchen
Categories Dessert
Time 10m
Yield 10 Ramekins, 10 serving(s)
Number Of Ingredients 2
Steps:
- Heat whipping cream in double broiler. Break chocolate into smaller pieces and melt in cream. Use a whisk to mix chocolate and cream.
- Divide into a small Ice Cube tray (10 - 12 cubes) and freeze for 2 hours or until firm.
- Follow recipe for Hot Chocolate Fudge Cake. Replace Step 3. Divide 1/2 batter evenly among 10 (4-ounce) ramekins; place 1 chocolate ice cube in the center of each and top with remaining batter. Arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days. (You can refrigerate longer than 2 days.).
Nutrition Facts : Calories 57.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 8.2, Sodium 4, Carbohydrate 2.4, Fiber 1.2, Sugar 0.1, Protein 1.1
HG'S BEST OF MY LAVA CHOCOLATE CAKE - WW POINTS = 4
From Hungry Girl: "Breaking Ooze! We've whipped up a cake SO chocolatey and decadent, your head may ACTUALLY explode. (Consider yourself warned -- we're not going to be responsible for sweeping up the mess.) You'll need four baking ramekins (about 4 inches in diameter) for this recipe." Serving Size: 1 individual lava cake Calories: 182 Fat: 4.5g Sodium: 433mg Carbs: 32g Fiber: 1.5g Sugars: 18g Protein: 4g POINTS. value 4*
Provided by senseicheryl
Categories Dessert
Time 25m
Yield 4 little lava cakes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chocolate chips for the filling in a glass and set aside.
- Pour the creamer in a microwave-safe bowl with the butter, and heat in the microwave for about 15 seconds, until butter has melted and mixture is very hot. Pour the mixture over the chocolate chips and stir until they have dissolved. Allow to cool for several minutes.
- Add the pudding to the mixture and stir well.
- Spoon the chocolate mixture into four evenly spaced mounds on a plate.
- Place in the freezer for 25 minutes. (Don't over-freeze -- the mounds could stick to the plate.)
- Preheat oven to 350 degrees.
- Place chocolate chips for the cake in a tall glass along with the contents of the cocoa packet. Add 1/4 cup boiling water and stir until chips and cocoa have dissolved. Add 1/2 cup cold water and stir well. Pour the contents of the glass into a mixing bowl.
- Add all of the remaining ingredients for the cake (cake mix, egg substitute, Splenda and salt) to the mixing bowl and whip batter with a whisk or fork for 2 minutes.
- Once the chocolate mounds in the freezer are a little firm, spray four baking ramekins (each about 4 inches in diameter) with nonstick spray. Evenly spoon the cake batter (which will be a little thin, but don't worry!) into the ramekins.
- Remove chocolate mounds from the freezer, and place one in the center of each batter-filled ramekin. Put the ramekins in the oven and bake for 15 minutes. Cakes will look shiny when done.
- Carefully remove each ramekin from the oven. You can eat the cake right out of the ramekin (while the center is still gooey!), but make sure to let it cool a little bit, because the ramekin will be hot. Or you can wait until it has cooled completely and plate the cake by running a knife along the edges and flipping it upside down. (Then just pop it in the microwave for about 15 seconds to heat it back up.) Enjoy!
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