(photo credit to healthyindulgences.net)
Does this even look healthy? Uhhh......NO! Ooh, but it is. Guess what? Did you know that it is sugar-free, dairy-free, and nut-free? And that it only has 4.5 net carbs each? And it has all this without any artificial preservatives or additives? AND it doesn't even taste like it? I don't know about you, but I believe this is God's gift to us health-nuts. Oh, and I forgot to mention, they are so easy to make! You don't need a bunch of fancy equipment to whip these up in 20-25 minutes.
Healthy Molten Chocolate Cake by Lauren from [http://www.healthyindulgences.net]
Adapted from a recipe at AllRecipes.com
Serves 12
Ingredients:
1 cup (2 sticks) organic unsalted butter, cut into chunks
8 ounces 85% cacao chocolate, broken up (I used Lindt)
5 eggs
1 cup erythritol, powdered
1/2 teaspoon pure stevia extract
Pinch of unrefined sea salt
4 teaspoons gluten-free flour (oat, buckwheat, etc.)
Preparation:
Preheat oven to 450 degrees Fahrenheit.
Set out eggs to bring to room temperature. Section out 3 chocolate bars into seven pieces each, so you can measure out the ounces (each piece is .5 ounces). Chop up chocolate. Melt butter and chocolate together for 30 seconds in the microwave, and stir. Melt mixture for 15 second intervals, and stir until smooth. Whisk together eggs. Add beaten eggs, erythritol, stevia, and salt to chocolate mixture. Stir in GF flour. Pour into 12 silicone muffin cups and bake for about 14 minutes (check at 12), or until puffed up and still a bit moist looking on the tops. Do NOT overbake. Let cakes sit in muffin pans for one minute, and then invert cakes on to individual serving dishes. Dust with powdered erythritol, or top with fresh whipped cream and berries, if desired. Consume immediately while warm and gooey!
Wrap up leftover cakes after they have cooled, and nuke them (unwrapped) for 15-25 seconds to get them gooey again.
Adapted from a recipe at AllRecipes.com
Serves 12
Ingredients:
1 cup (2 sticks) organic unsalted butter, cut into chunks
8 ounces 85% cacao chocolate, broken up (I used Lindt)
5 eggs
1 cup erythritol, powdered
1/2 teaspoon pure stevia extract
Pinch of unrefined sea salt
4 teaspoons gluten-free flour (oat, buckwheat, etc.)
Preparation:
Preheat oven to 450 degrees Fahrenheit.
Set out eggs to bring to room temperature. Section out 3 chocolate bars into seven pieces each, so you can measure out the ounces (each piece is .5 ounces). Chop up chocolate. Melt butter and chocolate together for 30 seconds in the microwave, and stir. Melt mixture for 15 second intervals, and stir until smooth. Whisk together eggs. Add beaten eggs, erythritol, stevia, and salt to chocolate mixture. Stir in GF flour. Pour into 12 silicone muffin cups and bake for about 14 minutes (check at 12), or until puffed up and still a bit moist looking on the tops. Do NOT overbake. Let cakes sit in muffin pans for one minute, and then invert cakes on to individual serving dishes. Dust with powdered erythritol, or top with fresh whipped cream and berries, if desired. Consume immediately while warm and gooey!
Wrap up leftover cakes after they have cooled, and nuke them (unwrapped) for 15-25 seconds to get them gooey again.
Hello,
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Have a blessed day.
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DeleteAnd, by the way, you are so beautiful. I'm looking forward to getting to know you as well.
*blessings*