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MINI HOT CHOCOLATE CAKES
An elegant dessert you can serve with great delight after a dinner with family or friends. My husband and son, Jonathan, rave about this dessert – even just the memory of enjoying it, brings rave reviews from them! Our eldest is not a fan of chocolate. Weird, huh? I am but it's not a fan of me. Haha! I often get migraines from chocolate. Taking enough magnesium, though, helps me to be able to enjoy it in moderation. Hope that nugget of information helps someone out there. It takes a while for the body to stabilize (on the magnesium) and then you can have some chocolate (not a lot!).
5 oz sugar free (sweetened) chocolate, (150 g)
2 tbsp unsalted butter (25 mL)
4 tsp powdered erythritol (20 mL)
2 extra-large eggs, separated
1/4 tsp vanilla extract (1 mL)
3 tbsp Crème Fraiche, OR whipped cream (45 mL)
6 raspberries
6 tbsp Chocolate Drizzle, (90 mL) See below
(optional)
In double boiler over hot, boiling water, melt chocolate and butter together, and stir until smooth. Remove from heat and whisk in erythritol and egg yolks.
In food processor, or in bowl with electric mixer, beat egg whites and vanilla extract until stiff. Fold 1/3 of beaten egg whites into chocolate mixture, and then fold remaining egg whites into chocolate batter.
Spray 3 custard cups or ramekins with nonstick cooking spray. Divide batter evenly between them. Place on baking sheet and bake in 400°F (200°C) oven 12 to 15 minutes. They will look and feel slightly set in the center (no molten chocolate visible).
Allow to stand 2 minutes before inverting onto pretty dessert plates. Garnish each cake with Crème Fraiche, and 2 raspberries. Pour Chocolate Drizzle, if using, over each cake.
Chocolate Drizzle:
1/4 cup sugar free chocolate chips, (50 mL)
1 tbsp unsalted butter (15 mL)
1 tbsp whipping cream (15 mL)
Chocolate Drizzle: In double boiler, melt chocolate chips and butter. Stir in whipping cream.
Helpful Hints: The chocolate batter may be assembled earlier in the day, poured into ramekins, and baked just before serving. This is an intensely chocolate-y dessert for chocolate lovers. Recipe may be doubled to serve 6.
It works out cheaper for me to buy sugar free chocolate chips instead of chocolate bars, and then determine the amount needed by weighing them on my electronic kitchen scale.
Yield: 3 servings
1 serving
305.4 calories
7.1 g protein
30.7 g fat
0 g fiber
3.5 g carbs