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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 InformationAmount 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