chocolate lava cake
Adapted from: http://allrecipes.com/recipe/219964/chef-johns-chocolate-lava-cake/
Servings: 4 small cakes
2 large eggs (~60g each)
1 large egg yolk (~20g)
5 tbsp butter
50g (4 tbsp) powdered isomalt (Only half of the calories in isomalt are absorbed by your body as carbs, but if you really need this recipe to be ultra-low-carb, substitute this for erythritol, but keep in mind that the final dessert's texture will be different.)
25g (2 tbsp) powdered erythritol OR xylitol
100g sugar-free dark chocolate (click here for a DIY recipe)
2 tsp almond flour
1/2 tsp coconut flour
1/8 tsp guar gum or xanthan gum
1 tsp unsweetened cocoa powder (I like using a mix of dutch-processed and natural cocoa powders)
1/16 tsp (1 pinch) salt
1/8 tsp vanilla
1 tablespoon cocoa powder (for coating the baking molds)
1 tablespoon soft butter (for coating the baking molds)
Grease 4 medium (120ml/4oz) baking containers or ramekins with a generous amount of soft butter, then add a spoonful of cacao powder and turn the ramekin, tapping as you go to spread the powder evenly around creating a super-thin coating over the butter. Dump out the excess powder and repeat with the other ramekins.
Melt the chocolate and butter together in a small bowl on lowest setting of your microwave, stirring every 15 seconds.
Whip the yolk, eggs and sweeteners together until light and pale yellow (4 minutes by hand, 1 minute by machine).
Pour the chocolate-butter liquid into the egg mixture along with the salt and vanilla and mix well.
Sift over the cocoa powder, almond flour, coconut flour and guar gum, then mix to incorporate.
Pipe or spoon into the prepared small baking dishes, then chill in the freezer for 30 minutes (longer if you are preparing more than 4 cakes) and preheat your oven to 215C/420F.
Bake the frozen cakes for 10 minutes or until the outside has just started to firm up and is dry to the touch. DO NOT OVER-BAKE. (Note: if you do not chill the batter before baking, the high temperature of the oven will start to cook the inside of the cake, making it not be liquidy enough to call "lava". If you really don't have time to freeze the cakes, you can try baking them for only 3-5 minutes at full heat and see how well it works.)
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and NOT actually absorbed as energy.
net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols, as well as most of the carbs in coconut flour)
Traditional Lava Cake: Calories 690 / Carbs 93 / Sugar 62 / Fat 34 / Protein 8
TPH Low-Carb Lava Cake: Calories 398 / Carbs 20 / Sugar 0 / Fat 35 / Protein 8