These are warm, sinful, and hey, still healthy if using dark chocolate like 71% cocoa (the higher, the better for antioxidants). They are seriously one of my favorites. I love how they are cooked on top, but you get a surprise in the middle…a warm, chocolate, gooey lava, surprise. You can make them 2 days ahead. Just reduce the ingredients by half if you are not wanting soooo many servings. 😉 Great for the holidays!
Try my other Moni “Must-Have”Souffle Recipe!
3/4 cup flour
2/3 cup unsweetened cocoa
5 tsp instant espresso powder, secret ingredient
1 1/2 tsp baking powder
1/ tsp salt
1/4 cup unsalted butter, softened
2/3 cup stevia or sugar
2/3 cup brown sugar
1 cup egg whites
1 1/2 tsp pure vanilla extract
1 bar of dark chocolate (71% cocoa at least), finely chopped
2 tbs powdered sugar and/or vanilla bean ice cream-optional
1. Sift together flour, cocoa, espresso powder, baking powder, and salt.
2. Place butter in a large bowl; beat with a mixer at med. speed for 1 min. Add stevia/sugar and brown sugar, beating until well blended (about 5 mins.) Add egg whites and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4 oz) ramekins; arrange ramekins on a jelly-roll pan. To keep this mess free! Cover and refrigerate 4 hours hours or until 2 days. Great for holidays because of this!
3. Preheat oven to 350 F.
4. Let ramekins stand at room temperature 10 mins. Uncover and bake at 350 for 20-22 mins or until cakes are puffy and slightly crusty on top. Sprinkle with powdered sugar and/or a small scoop of vanilla bean ice cream, and serve immediately. Enjoy!