Mmmmmm, chocolate! You'd never notice that the recipe uses Peanut flour instead of white flour. The peanut flour creates a soft, dense, fudgy outside with an explosion of chocolaty goodness on the inside.
6 ounces dark chocolate ChocoPerfection Bar
2 eggs
1/4 cup vanilla almond milk
1 stick butter
2 egg yolks
1/3 cup Swerve (or Just Like Sugar )
1 tsp stevia glycerite
1/2 tsp vanilla extract
1/4 cup peanut flour
To make centers, melt 2 ounces of chocolate and vanilla almond milk in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sweetener, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and peanut flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with a dollop of whipped cream. Serves 6.
Nutritional Comparison:
"Ghiradelli Lava Cake" using sugar and cream: 424 calories, 31.8 carbs, 0.2 fiber, 4.9 protein
"Healthified" Lava Cakes: 290 calories, 9.3 carbs, 7.6 fiber, 1.7 effective carbs, 6.9 protein
Serve with "Healthified" Ice Cream!
6 ounces dark chocolate ChocoPerfection Bar
2 eggs
1/4 cup vanilla almond milk
1 stick butter
2 egg yolks
1/3 cup Swerve (or Just Like Sugar )
1 tsp stevia glycerite
1/2 tsp vanilla extract
1/4 cup peanut flour
To make centers, melt 2 ounces of chocolate and vanilla almond milk in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sweetener, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and peanut flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with a dollop of whipped cream. Serves 6.
Nutritional Comparison:
"Ghiradelli Lava Cake" using sugar and cream: 424 calories, 31.8 carbs, 0.2 fiber, 4.9 protein
"Healthified" Lava Cakes: 290 calories, 9.3 carbs, 7.6 fiber, 1.7 effective carbs, 6.9 protein
Serve with "Healthified" Ice Cream!
