Flourless Chocolate Sunken Lava Cake with Raspberries
|6||ounces chopped semi-sweet chocolate, 60 to 62% cacao|
|1/2||cup canola oil|
|1/4||teaspoon kosher salt|
|6||tablespoons Stevia In The Raw® Bakers Bag|
|6||tablespoons Sugar In The Raw® Organic White|
|4||large eggs, separated|
|1||tablespoon unsweetened cocoa powder, for dusting on top|
|1||cup fresh raspberries|
Preheat the oven to 335° F. Grease an 8” spring form pan or cake pan and line with parchment paper.
In a heat proof bowl, or double boiler over simmering water, melt the chocolate, oil, and salt, stirring occasionally. Remove from the stove and set aside.
In a medium mixing bowl, combine the sugars and mix until evenly distributed. Set aside.
Using a stand mixer or hand held mixer, whisk the egg yolks with half of the mixed Stevia In The Raw® and Sugar In The Raw® Organic White until the yolks are pale and creamy and have doubled in size, about 3 minutes. Fold the whisked yolks into the melted chocolate with a spatula, just partially incorporating them.
Using a clean mixer, whisk the egg whites until just foamy, about 2 minutes. Fold the whisked whites into the chocolate mixture until evenly combined. Pour batter into the prepared cake pan.
Bake 16-20 minutes, until the sides are firm and the center is soft. Allow to cool on a wire rack for about 15 minutes. Carefully remove the cake from the pan and place on a serving plate. Dust with cocoa powder and top with fresh raspberries before serving.
Per serving (1 slice): 300 calories, 23g fat (5g saturated fat, 0g trans fat), 26g carbohydrates, 5g protein, 2g dietary fiber, 105mg sodium, 21g sugar