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.
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