Reduced Carb Molten Chocolate Cake |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Yummy chocolate cake substitute for those of us who are low carbing it, but have chocolate cravings. I have lovely mini bunt cake pans, and these come out looking beautiful. Ingredients:
8 ounces dark chocolate |
6 tablespoons unsalted butter |
1/4 cup fat-free sugar-free instant chocolate pudding mix (jello) |
4 large egg whites |
1/8 teaspoon cream of tartar |
2 tablespoons sugar substitute (splenda for baking) |
Directions:
1. Start with eggs at room temperature.
2. Preheat oven to 400 degrees.
3. Grease muffin tins, or mini bunt cake pans and sprinkle left over pudding mix in tins. Tap the pan and shake to even out the pudding mix.
4. Melt chocolate in microwave. Start with one min and stir, then repeat in 30 sec. intervals until melted. Add butter and pudding inches Stir with fork until smooth.
5. In a mixing bowl beat egg whites with cream of tarter until you can see ridges (use beaters on whip).
6. Gradually add in Splenda (it is feather light so stir in slowly before turning the beaters back to whip). Beat until stiff and fluffy, but not dry.
7. Fold egg mixture into the chocolate mixture, slowly. Leaving the mixture fluffy.
8. Spoon into tins.
9. Bake 7 to 8 minute.
10. Remove from oven let, let sit for 2 minute.
11. Put cooling rack on top and flip. Let them sit on rack for 2 minute.
12. Serve warm. I like to drizzle with melted dark chocolate and fresh fruit.
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