Sugar Free Molten Chocolate Cake with sliced strawberries

Hands On:

20 minutes

Total Time:

35 minutes

Serves:

Ingredients

½ cup Hy-Vee unsalted butter, plus additional for ramekins
Hy-Vee baking cocoa, for dusting
½ cup Lily's semisweet style baking chips
2 tbsp Lily's dark chocolate baking chips
⅔ cup Swerve granular sugar replacement
2 Hy-Vee large eggs, at room temperature
2 Hy-Vee large egg yolks, at room temperature
3 tbsp Hy-Vee all-purpose flour
½ tsp Hy-Vee vanilla extract
Rebel no-sugar-added vanilla ice cream, for serving
fresh strawberries. sliced; for garnish

Add Ingredients to Cart

Preparation

Preheat oven to 425°. Butter 4 (8-oz.) ramekins; dust with cocoa powder. Place ramekins on a baking sheet; set aside.

Place ½ 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.

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 ⅔ cup batter into each prepared ramekin.

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.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		390
% Daily Value*
Total Fat: 37g		47%
	Saturated Fat: 21g
	Trans Fat: 1g
Cholesterol: 245mg		82%
Sodium: 45mg		2%
Total Carbohydrate: 55g		20%
	Dietary Fiber: 0g	0%
	Sugars: 0g	0%
Protein: 7g		14%