My trademark dessert! These taste fantastic yet are fast and deceptively easy to prepare.
These cakes are every bit as good as any full sugar version served in a restaurant. Not an everyday dessert, but for a special occasion like Christmas Eve, Christmas Day, Birthday, Mother's Day or Valentine's Day, just perfect. These scrumptious cakes will knock your socks off. I serve mine with a few raspberries or some pomegranate arils.
The trick is to NOT overbake, but if you DO, they are delicious as a brownie cake!
- Vegetable oil cooking spray
- 4 tablespoons butter
- 5 to 6 ounces sugar free dark chocolate, or 65% dark chocolate that is not sugar free
- 3 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup Splenda granular
- pinch of salt
- 2 tablespoons all purpose flour
- Preheat oven to 400 degrees.
- Lightly spray six 6 ounce ramekins with cooking spray and arrange on a baking sheet.
- Melt the butter and chocolate in a heavy saucepan over medium low heat, gently whisk until smooth. Remove from the heat and set aside.
- Beat the eggs, egg yolk, vanilla, Splenda, and salt using a handheld mixer set highest speed until the volume is nearly tripled and the mixture has the texture of softly whipped cream, 7 to 8 minutes.
- Sprinkle the flour over the egg mixture and beat until just blended in.
- Fold the melted chocolate and butter into the egg mixture until fairly uniform in color.
- Spoon the batter into the prepared ramekins.
- Bake for 9 to 10 minutes, until the sides of the cakes have puffed slightly above the top edge of the ramekins but the centers are still soft. Do not over bake.
- Let the cakes cool for 1 minute, then unmold onto a dessert plate.
Serve at once. Cooled cakes are the texture of a brownie and are good too!