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Warm Chocolate Soufflé Cakes
4 ounces dark chocolate (at least 60 percent cocoa)
6 tbsp. butter
1 cup sugar substitute
1 3/4 tbsp. cornstarch
2 large eggs
2 large egg yolks
2 cups whipped cream
In a medium saucepan, melt the chocolate and butter over low heat. Set aside to cool.
In a medium bowl, combine the sugar substitute and cornstarch. In a separate bowl, whisk the eggs and yolks. Add the eggs to the cooled chocolate mixture, and stir until smooth. Add the sugar substitute mixture a little at a time, stirring to combine. Refrigerate overnight.
Preheat the oven to 400 degrees. Grease four 6-ounce mini cake molds or porcelain ramekins with butter. Scoop the mixture into the molds, filling them two-thirds full. Bake for 20 minutes on the top rack in the oven, until set. They should spring lightly to the touch. Serve warm with whipped cream. Serves 4
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