Preheat oven to 425 degrees. Butter 4 (8-oz.) ramekins; dust with cocoa powder. Place ramekins on a baking sheet; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Enjoy this decadent dessert topped with sugar-free ice cream.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee unsalted butter, plus additional for ramekins | ||
| Hy-Vee baking cocoa, for dusting | ||
| ½ c. Lily's semisweet style baking chips | ||
| 2 tbsp. Lily's dark chocolate baking chips | ||
| ⅔ c. Swerve granular sugar replacement | ||
| 2 Hy-Vee large eggs, at room temperature | ||
| 2 Hy-Vee large egg yolks, at room temperature | ||
| 3 tbsp. Hy-Vee all-purpose flour | ||
| ½ tsp. Hy-Vee vanilla extract | ||
| Rebel no-sugar-added vanilla ice cream, for serving | ||
| Fresh strawberries, sliced, for garnish |
Things To Grab
- 4 (8-oz.) ramekins
- Baking sheet
- Medium microwave-safe bowl
- Electric mixer
- Butter knife
Directions
Place 1/2 cup butter and semisweet and dark chocolate chips in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals or until melted, stirring after each time.
Beat sugar replacement, eggs, and egg yolks in a medium mixing bowl with an electric mixer on high for 8 minutes or until pale yellow and airy. Whisk in melted chocolate mixture, then whisk in flour and vanilla. Do not overmix. Spoon about 2/3 cup batter into each prepared ramekin.
Bake 16 minutes or just until cake edges are set. Do not overbake. Let stand for 2 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert serving plates. Serve immediately with ice cream. Garnish with strawberry slices, if desired.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 245mg
- Sodium: 45mg
- Total Carbohydrates: 55g
- Protein: 7g
Daily Values
0%
Iron 20%
0%
Calcium 2%
0%
Vitamin D 6%
0%
Potassium 2%
Recipe Source:
Hy-Vee Seasons November 2021