SPLENDA® Recipes
Molten Centre Chocolate Raspberry Cake with SPLENDA® (Anna Olson)
Bake Time: 12 - 15 minutes
Makes: 6 individual desserts
Ingredients
• 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
Directions
• 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.
Nutritional 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