Sugar Free Molten Chocolate Cakes Recipes

GLUTEN-FREE MOLTEN CHOCOLATE CUPCAKES

Steps:

• In small microwavable bowl, microwave whipping cream and chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
• Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 large (2 3/4x1 1/4-inch) muffin cups. Make cake mix as directed on box, using water, butter and eggs. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
• Bake 18 to 20 minutes or until top springs back when lightly touched. Cool 1 minute; carefully remove from muffin cups to cooling racks. Cool 5 minutes before serving.
• To serve, remove paper baking cup from each warm cupcake; place on individual dessert plate. Sprinkle each with powdered sugar; garnish with raspberries. To serve leftover cupcakes, rewarm by removing paper baking cups and microwaving on plate uncovered on High 10 to 15 seconds.

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.

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.

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.

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 CHOCOLATE CAKES

Steps:

• 1. Preheat oven to 425 degrees. Butter 4 (8-oz.) ramekins; dust with cocoa powder. Place ramekins on a baking sheet; set aside.
• 2. Place 1/2 cup butter and semisweet and dark chocolate chips in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals or until melted, stirring after each time.
• 3. Beat sugar replacement, eggs, and egg yolks in a medium mixing bowl with an electric mixer on high for 8 minutes or until pale yellow and airy. Whisk in melted chocolate mixture, then whisk in flour and vanilla. Do not overmix. Spoon about 2/3 cup batter into each prepared ramekin.
• 4. Bake 16 minutes or just until cake edges are set. Do not overbake. Let stand for 2 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert serving plates. Serve immediately with ice cream. Garnish with strawberry slices, if desired.

SUGAR FREE DECADENT MOIST CHOCOLATE CAKE

Steps:

• CAKE.
• Mix all dry ingredients together
• Add all wet ingredients & beat untill smooth batter.
• Pour into greased Angle Food or Bundt pan.
• SWIRLL.
• Heat semi sweet chocolate in Microwave til melted.
• Stir in Cream untill Just thin enough to pour.
• Pour over batter in pan & swirll through untill it looks marbled.
• Bake @ 350 for 30-35 minute or until clean toothpick test.
• Let cool & turn out on serving plate.
• Poke holes (3 rows) through top to bottom of cake.
• TOPPING 1.
• In a sauce pan or fry pan .add raspberries allready coated with splenda & cornstarch.
• Heat & stir constantly until sauce like.
• add Seltzer water or any kind of fizzy liquid to thin slightly.
• Pour the raspberry sauch over the cake.
• Cool
• TOPPING 2.
• Beat whip cream with Splenda & salt to form thick peaks.
• add extracts.
• Spread over top of cake & refridgerate until serving.
• .

CHOCOLATE MOLTEN CAKES

Steps:

• Preheat oven to 350°. Grease six 6-oz. ramekins or custard cups with 2 teaspoons butter. Sprinkle sides and bottoms of each ramekin with 1 teaspoon sugar; set aside., In a double boiler or metal bowl over hot water, melt chocolate and remaining butter; stir until smooth. Remove from heat. In a large bowl, beat eggs, egg yolks and remaining sugar until thick and lemon-colored. With a spatula, fold half of the egg mixture into chocolate mixture just until blended. Fold in remaining egg mixture., Transfer to prepared ramekins. Place ramekins on a baking sheet. Bake 17-20 minutes or until a thermometer inserted in the center reads 160° and sides of cakes are set., Remove from oven; let stand for 1 minute. Run a knife around sides of ramekins; invert onto dessert plates. Serve immediately.

FRENCH MOLTEN CHOCOLATE CAKE

Steps:

• Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Meanwhile, combine eggs and egg yolk in a bowl. Add sugar and whisk until mixture is light yellow in color and sugar is dissolved, about 3 minutes.
• Pour some of the warm chocolate mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Add remaining chocolate and whisk until combined and smooth. Sift in flour, cocoa powder, and salt; fold in with a spatula until combined.
• Butter four 5-ounce ramekins and dust with cocoa powder. Spoon batter into the prepared ramekins, tapping gently to settle any air bubbles. Place in the refrigerator for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place ramekins in a baking dish and bake until edges start to pull away from the sides, 13 to 15 minutes.
• Remove from the oven and dust with powdered sugar. Serve warm.