Sugar-Free Molten Chocolate Cakes

Rating: 3.91 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

What could be more irresistible than a molten chocolate cake, warm from the oven?

By Pyure

Gallery
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Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
5 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F. Lightly butter four, 4-oz oven-proof ramekins. Place ramekins on rimmed baking sheet. Set aside.

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  • In heatproof bowl over simmering water, melt chocolate with butter. Let cool slightly.

  • 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.

  • With the mixer on low speed, gradually add chocolate mixture until well combined.

  • Evenly spoon chocolate mixture into prepared ramekins.

  • 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)

  • 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.

  • Run knife around edge of cakes and invert onto serving plate. Serve with dollop of whipped cream.

TIP:

Make cake batter in ramekins ahead of time and store, covered, in refrigerator. Bring to room temperature before baking.

Nutrition Facts

Per Serving:
523 calories; protein 9.3g; carbohydrates 12.7g; fat 53.4g; cholesterol 297.2mg; sodium 99mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

RainbowJewels
Allstar
Rating: 5 stars
11/06/2017
This recipe is a keeper! These cakes are delicious and decadent but using a good quality chocolate is the key in this. I suggest Ghiradelli 60% cacao and upping the amount of stevia to 1/3 of a cup. Read More
Helpful
(3)

Most helpful critical review

Linda
Rating: 2 stars
08/28/2019
My supermarket did not have the brand of stevia that is in the recipe. The brand I used tasted absolutely terrible. I added 1/4 cup sugar and it tasted pretty good. Came out of the ramekins in a glob. I don’t think I let it cool long enough. So it turned out ugly but was ok. Will try it again with right stevia or Splenda. Read More
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Kim
Allstar
Rating: 5 stars
11/03/2017
I was pleasantly surprised by these! Usually I find things with stevia to have an aftertaste but these really didn't. (I did use Pyure brand stevia). I used dark chocolate chips and added a couple drops of vanilla extract but kept everything else the same. These baked up beautifully. I've never made lava cakes before and these came out right the first time. I did end up baking mine about 14 1/2 minutes and probably ended up using about 6-8 oz of dark chocolate chips. I will make these again--and maybe add a little coffee to the next batch for an extra oomph of flavor! Read More
Helpful
(4)
RainbowJewels
Allstar
Rating: 5 stars
11/06/2017
This recipe is a keeper! These cakes are delicious and decadent but using a good quality chocolate is the key in this. I suggest Ghiradelli 60% cacao and upping the amount of stevia to 1/3 of a cup. Read More
Helpful
(3)
Bobby Darapureddi
Rating: 5 stars
08/09/2017
more chocolate.. Read More
Helpful
(2)
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Deanna Fortney
Rating: 5 stars
09/16/2019
These came out adorable and delicious! After coming home from the store I realized I did not have a block of chocolate so I used cocoa powder and a tablespoon of shortening. Then I did not have heavy whipping cream because it had frozen in my refrigerator! lol. But it was still good without it. I will make these again. Read More
Helpful
(1)
Keith Horn
Rating: 4 stars
06/19/2020
Came out perfect except for the taste. i used 100 percent bakers bar. I'll need to double sweetener next time. Read More
Jennifer Aleman
Allstar
Rating: 4 stars
11/28/2017
Nice cake! It looks like a very elegant dessert. A little too sweet for my taste and reminds me a little bit of a brownie not the texture but the flavors. A great alternative for a diabetic person or someone on a diet. Read More
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Kim's Cooking Now
Allstar
Rating: 4 stars
11/08/2017
I was skeptical but these were really tasty! What an elegant dessert and guilt-free! I'd make these again. Read More
Linda
Rating: 2 stars
08/28/2019
My supermarket did not have the brand of stevia that is in the recipe. The brand I used tasted absolutely terrible. I added 1/4 cup sugar and it tasted pretty good. Came out of the ramekins in a glob. I don’t think I let it cool long enough. So it turned out ugly but was ok. Will try it again with right stevia or Splenda. Read More
Carol Castellucci Miller
Allstar
Rating: 5 stars
11/18/2017
I substituted almond flour to make this grain free also. We enjoyed this very much and will be serving it for our holiday dessert with fresh whipped cream on top. Low carb. Read More
More Reviews
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