Preheat oven to 425 degrees. Butter 4 (8-oz.) ramekins; dust with cocoa powder. Place ramekins on a baking sheet; set aside.
Enjoy this decadent dessert topped with sugar-free ice cream.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 245mg
- Sodium: 45mg
- Total Carbohydrates: 55g
- Protein: 7g
Hy-Vee Seasons November 2021