Here are 2 recipes.
Recipe 1: Chocolate Lava Cakes with Vanilla Cream Sauce Ingredients Chocolate Lava Cakes 1/3 cup SweetLeafR SugarLeafR Stevia Baking Blend 1 cup flour Note I would us almond or a nut flour. 3/4 cup cocoa powder 1/8 tsp. salt 4 eggs 1 cup almond milk, unsweetened 1 tsp. vanilla extract Vanilla Cream Sauce 1 tsp. SweetLeafR Liquid Stevia English Toffee Sweet DropsR 1 cup half and half 1/2 tsp. vanilla extract 1/8 tsp. salt 2 Tbsp. cornstarch 2 Tbsp. water Directions 1. Preheat the oven to 350 degrees F. Lightly grease six ceramic, oven-proof ramekins. 2. Measure the flour, cocoa powder, SugarLeafR, and salt in a bowl. Add the eggs, almond milk, and vanilla extract and whisk to combine. 3. Fill the ramekins three-quarters of the way with batter. Bake for 10-12 minutes, until the edges are firm but the center is still loose. 4. Remove the ramekins from the oven and let the cakes sit for 30 seconds before flipping out onto serving plates. Vanilla Cream Sauce 5. In a small saucepan, combine half and half, Sweet DropsR, vanilla extract, and salt and heat over medium heat until the liquid begins to scald. 6. In a separate bowl, mix together the cornstarch and water to create a slurry. Remove the half and half mixture from the heat and stir in the corn starch slurry. 7. Strain the cream sauce through a fine-mesh strainer. Store in an air-tight container and refrigerate until cold. 8. Top Chocolate Lava Cakes with Vanilla Cream Sauce immediately after removing from the oven. Nutrition Facts Lava Cake Per Serving: 1 cake Calories: 217; Total fat: 5g; Sodium: 74mg; Carbs: 31g; Dietary Fiber: 2g; Sugars: 9g; Protein: 8g Cream Sauce Per Serving: 4 tablespoons Calories: 91; Total fat: 6g; Sodium: 76mg; Carbs: 6.5g; Dietary Fiber: 0g; Sugars: 2.5g; Protein: 2g Recipe 2: Sugar-Free Molten Chocolate Cakes Ingredients 4 ounces good quality unsweetened chocolate, finely chopped 1/2 cup unsalted butter, cubed 2 eggs 2 egg yolks 1/4 cup Pyure Organic All Purpose Stevia Blend 2 tablespoons all-purpose flour 1 pinch salt 1/2 cup 35% whipping cream 1 teaspoon Pyure Organic All Purpose Stevia Blend Directions 1. Preheat oven to 400 degrees F. Lightly butter four, 4-oz oven-proof ramekins. Place ramekins on rimmed baking sheet. Set aside. 2. In heatproof bowl over simmering water, melt chocolate with butter. Let cool slightly. 3. 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. 4. With the mixer on low speed, gradually add chocolate mixture until well combined. 5. Evenly spoon chocolate mixture into prepared ramekins. 6. 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) 7. Meanwhile, whip whipping cream in bowl until soft peaks form. Add 1 tsp Pyure Organic All Purpose Stevia Blend; continue whipping for 1 minute longer. 8. Run knife around edge of cakes and invert onto serving plate. Serve with dollop of whipped cream. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark