Chocolate Lava Cakes with Vanilla Cream Sauce
Ingredients
Chocolate Lava Cakes
- 1 cup SweetLeaf® granular Better Than Sugar!®
- 1 cup flour
- 3/4 cup cocoa powder
- 1/8 tsp. salt
- 4 eggs
- 1 cup almond milk, unsweetened
- 1 tsp. vanilla extract
Vanilla Cream Sauce
- 1 tsp. SweetLeaf® Liquid Stevia English Toffee Sweet Drops®
- 1 cup half and half
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 2 Tbsp. cornstarch
- 2 Tbsp. water
Nutrition Facts
Lava Cake
- Per Serving: 1 cake
- Calories: 217
- Total fat: 5g
- Sodium: 74mg
- Carbs: 31g
- Dietary Fiber: 2g
- Sugars: 9g
- Protein: 8g
- Vitamin A: (3% DV)
- Vitamin C: (0% DV)
- Calcium: (2% DV)
- Iron: (29% DV)
Nutrition Facts
Cream Sauce
- Per Serving: 4 tablespoons
- Calories: 91
- Total fat: 6g
- Sodium: 76mg
- Carbs: 6.5g
- Dietary Fiber: 0g
- Sugars: 2.5g
- Protein: 2g
- Vitamin A: (4% DV)
- Vitamin C: (1% DV))
- Calcium: (6.5% DV)
- Iron: (0% DV)
Directions
Preheat the oven to 350 degrees F. Lightly grease six ceramic, oven-proof ramekins.
Measure the flour, cocoa powder, Better Than Sugar!®, and salt in a bowl. Add the eggs, almond milk, and vanilla extract and whisk to combine.
Fill the ramekins three-quarters of the way with batter. Bake for 10-12 minutes, until the edges are firm but the center is still loose.
Remove the ramekins from the oven and let the cakes sit for 30 seconds before flipping out onto serving plates.
Vanilla Cream Sauce
In a small saucepan, combine half and half, Sweet Drops®, vanilla extract, and salt and heat over medium heat until the liquid begins to scald.
In a separate bowl, mix together the cornstarch and water to create a slurry. Remove the half and half mixture from the heat and stir in the corn starch slurry.
Strain the cream sauce through a fine-mesh strainer. Store in an air-tight container and refrigerate until cold.
Top Chocolate Lava Cakes with Vanilla Cream Sauce immediately after removing from the oven.
Recipe Notes
Percent Daily Values (DV) are based on a 2,000 calorie diet.
