Catherine Sears
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Yields:
1
serving
Total Time:
2
hours
30
mins
1/4
c.
heavy cream
6
oz.
60-72% cacao bittersweet chocolate chips, divided
1/2
c.
(1 stick) butter or trans-free margarine
2
large eggs
2
large egg yolks
1/3
c.
splenda or other granular sugar substitute
1
tsp.
vanilla extract
1/4
c.
cake flour
Light frozen whipped topping, thawed (optional)
1
c.
raspberries
- Combine the cream and 2 ounces of the chocolate chips in a small microwave-safe bowl. Microwave on medium for 1 to 2 minutes, stirring every 30 seconds, until well blended. Cover and chill for 2 hours or until firm. Roll into 6 balls; refrigerate until needed.
- Preheat the oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray.
- Combine the butter and the remaining 4 ounces chocolate chips in a medium microwave-safe bowl. Microwave on medium for 2 to 3 minutes, stirring every 30 seconds, until well blended.
- Combine the eggs, yolks, Splenda, and vanilla in a large bowl and beat with an electric mixer on high speed for 5 minutes or until thick and light.
- Fold the melted chocolate and flour into the eggs just until combined. Spoon into the ramekins. Place the ramekins on a rimmed baking sheet. Place 1 chocolate ball in the center of each ramekin. Bake for 12 to 15 minutes or until firm to the touch.
- If desired, invert the ramekins onto individual dessert plates. Serve garnished with topping and raspberries.
When melting chocolate in the microwave, it’s essential to stir every 30 seconds. The chocolate will keep its shape even when melted. Stir well after each cook time until most pieces have melted. Then continue stirring so the residual heat can finish the melting process.
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