Chocolate Souffle/Molten Cake
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 cup unsweetened applesauce
- 4 ounces dark chocolate chips or 4 ounces semi-sweet chocolate chips
- 2 eggs
- 1⁄4 cup Splenda granular
- 1 tablespoon Splenda granular
- 2 teaspoons whole wheat flour
- 3 ounces raspberries
- 2 tablespoons powdered sugar
directions
- Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
- Beat eggs and sugar with a hand mixer in a medium bowl until sugar dissolves.
- Beat egg mixture into chocolate until smooth.
- Beat in flour.
- Adjust oven rack to middle position; heat oven to 450 degrees.
- Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
- For Souffle texture, bake for about 8-10 minutes.
- For Lava/Molten cake, remove cakes from oven as soon as the batter begins to puff to make sure center is not set.
- To remove the cakes without them being fallen apart, place a large plate over the muffin tins and flip over quickly.
- Serve immediately.
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