For someone special – including yourself!

BlkFrstCake19lg wm

BLACK FOREST MOLTEN CAKES

Just because we want to ditch the sugar, doesn’t mean we want to give up DESSERT!  You don’t have to…and it can be wonderfully satisfying!!

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3/4 cup butter, cut into pieces
Six ounces sugar-free dark or 70% chocolate
2 teaspoons instant coffee granules
4 large eggs
2/3 cup Whey Low Powdered (or Splenda Granular – although this doesn’t cream well)
1 teaspoon vanilla extract
1/3 cup flour
1/4 teaspoon cinnamon
Splenda-sweetened cherry pie filling or sugar-free raspberry jam, warmed
1-2 teaspoons  Amaretto OR 1/4 teaspoon brandy extract
Whipped cream

Preheat oven to 400 degrees. Generously grease eight 4-ounce custard cups. Microwave the butter, chocolate, and instant coffee one minute or until butter is melted. Stir to melt chocolate completely. Set aside to cool.

In a medium bowl beat eggs, sugar sub, and vanilla with an electric mixer for 3-4 minutes or until light and fluffy. Beat in chocolate mixture. Stir together flour and cinnamon in a small bowl and add to batter, folding in just until incorporated. Divide batter evenly among prepared cups. Place cups on a cookie sheet and bake for 10 minutes or just until firm on edges and soft in the center. Cool cakes for 5 minutes and invert onto dessert plate.

Stir the amaretto or extract into the pie filling. Spoon pie filling over cake and top with splenda-sweetened whipped cream.
Makes 8 servings.

Per Serving: 216 Cal; 5 g Protein; 21 g Tot Fat; 8 g Carb; 2 g Fiber; 1 g Sugar; 88 mg Sodium

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One Comment Add yours

  1. Abby says:

    Hello!

    It looks delicious!

    Congratulations on the blog, it is a good work!

    Keep up 😉

    Be well,
    Abby

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