Elle Chocolate Molten Cake
 

I did it again! This one is even better than the pots de creme. You can add more splenda if you want it sweeter, but with the sweet whipped cream it was fine for me.

Elle's Chocolate Molten Cake -- 1 serving, about 7g carbs

1/2 square Baker's unsweetened chocolate (2g)
1/4 C heavy cream (2g)
1 egg
1 TBL DaVinci Kahlua-flavored syrup (or any flavor that'd go w/ chocolate)
2 pkts splenda (2g)
1 tsp soy flour (1g)

Heat the cream in a small cup until hot but not boiling. Drop in the chocolate and stir until melted. Set aside. Beat the egg in a small cup with syrup and splenda. Temper the egg mixture with a little chocolate mixture, then pour the egg mixture into the chocolate mixture, whisking constantly. Whisk in the soy flour, a sprinkle at a time, until well-combined. Pour into a sprayed 6oz ramekin and bake at 300 degrees for about 15 minutes or until just the center is jiggly. It will rise high and will fall when you take it out. Let it cool a little and serve warm with sweetened whipped cream.

That sounds absolutely delicious!! I'll be buying those chocolate squares tonight in work.

Picture of the molten cake!
 

Here's a picture of it, in case you're wondering what it looks like! :)

that look divine! maybe one of these days I'll get a ramekin set so I can try this! (although I'll have to try it with carbalose flour - I don't do soy)

Hi, your cake looks delicious ! Thanks for sharing... Is it oooey gooey in the middle or does it pretty much set thru and thru ?






To make your image show, just right click on it in the gallery, choose properties, highlight and copy the http:// address for it, then come back to your journal and use [IMG] and [/IMG] before and after the address... or..you can just use the lil yellow tab at the top of the advanced editor (looks like it has a picture of a mountain on it and says Insert Image when you put your mouse on it ? )

Good luck, I tend to throw things together in a blob when I cook AND when I explain things lol.. so if I missed anything feel free to say WHUT DID YOU SAY??? ;)

Have a great day and thanks again !

Great recipe ElleH and very easy to tweak to taste. I made one with peanutbutter davinci and used carbquik because I avoid soy also, but it was Yummo!:yum: :thup:

Voo36, thanks! I edited the post to insert the picture! :)

I take it out when the center is still jiggly, and it comes out still gooey. :)

Wow! Thanks! A compliment from a REAL COOK! :cheer:

Elle - I made this again last night and when it came out of the oven, I pushed a mound of frozen chocolate whipped cream down inside.....it melted into a wonderful "sauce"! Thanks a bunch for creating this!!

Oh gosh, this is my new favorite dessert. I used one square of Lindt 85% chocolate and DaVinci chocolate syrup. And I used almond meal. My oven required me to up the temp a bit. But boy this is sooooo satisfying! Lovely one serving, as too much hanging around is tempting to overindulge.

Thanks Elle. This is a big time winner!

Can you use unsweetened cocoa powder for chocolate? If so, how much? I would like to try this tonight.

Kisler, I thought about that but wondered if the powder might not mix well. I would use 1 tablespoon of powder.

I'll try it tonight and let you know. (I've got some Hershey's Dark cocoa powder. Yum.)

I did add a tiny bit of cocoa powder and you are right, Sbear - it didn't mix too well, but I just kept stirring it. And I had to up the temp of my oven, too - I forgot to say that the first time. I did mine at 300 for the recommended time, then 350 for about 6 minutes more. Puffed up perfectly.

If you're going to use cocoa, I'd add a little oil or butter to compensate for the lost moisture. Or did it turn out OK?

Elle - the texture was more spongy, but still really good!