Flourless Chocolate Sunken Lava Cake with Raspberries

Flourless Chocolate Sunken Lava Cake with Raspberries

Stevia In The RawⓇ | Cook Time: 20 MINUTES | MAKES 8 SERVINGS

Ingredients

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

Preparation

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.

Nutrition Information

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

Rocket Fuel