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Molten Centre Chocolate Raspberry Cake with SPLENDA®

Prep Time :
Bake Time :
15 min
Makes :
6 individual desserts
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This recipe is:

8 oz (250 g) bittersweet chocolate, chopped

1 tsp (5 mL) instant coffee granules

1/2 cup (125 mL) unsalted butter

2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated

3 eggs at room temperature

2 tsp (10 mL) pure vanilla extract

1/4 cup (60 mL) all purpose flour

1/4 cup (60 mL) cocoa powder

3/4 tsp (3 mL) ground cinnamon

dash fine salt

18 fresh or frozen raspberries


Preheat oven to 375°F (190°C) and grease 6 5-ounce ramekins.

Melt chocolate in a bowl placed over a pot of barely simmering water, stirring often. Remove, stir in coffee granules and cool slightly. 

Beat butter and SPLENDA® Granulated until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla and cooled chocolate. Sift in flour, cocoa, cinnamon and salt and combine. Spoon mixture into prepared ramekins. Press 3 raspberries into centre of each cake and spread filling to make level.

Bake for 12-15 minutes, just until top of cakes lose their shine. Let cakes sit for 2 minutes, then invert each onto a plate to serve.

NOTE: Molten cake batter can be prepared in advance and chilled, just add an extra 3 minutes to bake time.

Nutrition Information

Amount per Serving

Serving Size: 1 individual cake (1/6 recipe)

Total Calories: 400

Calories from fat: 300

Total Fat: 33 g

Saturated Fat: 20 g

Cholesterol: 135 mg

Sodium: 65 mg

Total Carbohydrates: 28 g

Fibre: 6 g

Sugars: 11 g

Protein: 7 g

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