5 Ingredient Keto Lava Cakes

Ingredients:

• 
  
  
  ▢ 2 oz semi sweet chocolate(55g), at least 75% cocoa solids baking chocolate or semi sweet chocolate chips
• ▢ 2 tablespoon super-fine coconut flour ***see notes
• ▢ 3 TBSP butter unsalted, plus more for greasing ramekins
• ▢ 2 eggs
• 1 tsp vanilla
• ▢ 3.5 tablespoon powdered sweetener or more, depending on the chocolate you use - see notes

INSTRUCTIONS

 

• Heat oven to 350 Fahrenheit.
• Grease 2 ramekins with butter.
• Melt the chocolate and butter and stir to combine.
• Beat your eggs well - best with a mixer.
• Add to the chocolate/butter mix together with almond flour and sweetener and stir. You'll get a dough-like consistency that is pourable.
• Pour into 2 ramekins.
• Bake 9 minutes until the top is set but still jiggly. Do not over-bake!
• Turnout onto plates and serve with a dusting of powdered sweetener and pomegranate seeds or a couple of raspberries. A mint leaf would round off the look nicely!
  
  
  Recipe altered from Sugar Free Londoner

  NOTES

  Net carbs: 2.8g per portion. 

  If you're using coarse almond flour or ground almonds, increase the amount to 1 ½ tbsp.

  Chocolate: Use the best quality you can get hold of, with a cocoa solids amount of at least 85%. I used 100% unsweetened chocolate, so added 3 ½ tablespoon sweetener.

  If you use 90% chocolate, 2 tablespoon sweetener works well. If your chocolate already contains sweetener, adjust accordingly. If you're in the US, Lily's is always a good option.

  The nutrition info is calculated using unsweetened chocolate. If you used 90% chocolate, the amount of net carbs increases to 4.7 per portion

  If you want to turn your cakes out, grease your ramekins REALLY WELL! If you are only after the taste, there's no stress - just serve in the ramekins.

  My ramekins measured 2 inch at the bottom and 3 at the top. If you want to make 1 larger portion, you might need to increase the time in the oven by 2-3 minutes.

  Do not over-bake! The top needs to be set, but jiggly. My first round of cakes baked for 12 minutes and they were firm in the middle. Don't deprive yourself of that gooey centre 🙂

  These cakes are best eaten straight out of the oven! If you leave them in the ramekins for long, they will continue to cook and set more than you might like.

  NUTRITION

  Calories: 460kcalTotal Carbohydrates: 3.4gProtein: 11.7gFat: 43.6gSaturated Fat: 24.2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 9.8gCholesterol: 246mgSodium: 74mgPotassium: 111mgFiber: 0.6gSugar: 0.4g

 Angela's Soft Chocolate Brownies

Ingredients:

 1 3/4 Stick softened butter   ------------     

3/4 cups semi sweet chocolate chips----              Melt in saucepan low heat, stirring til smooth set aside and cool

 

1 1/4 cups sugar  -----------------------

4 lg eggs                                             ]             Cream together for 3 minutes then fold in cooled chocolate

1 tsp vanilla       ------------------------ 

 

1/2 cup + 2 Tbsp flour   ----------------

pinch of salt                                        ]               sift into creamed chocolate batter mix gently til flour is incorporated well

Preheat oven to 350 degrees. Grease 9 x 9 pan and dust with flour. Spread batter evenly in prepared baking dish. Bake for 350 degrees for 33 to 43 minutes til cake tester comes out clean. (Top will be crumbly layer on top and the brownie will be moist)

1/4 tsp baking soda       ----------------

 

                                            French Silk Pie

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Chilling time 6 hours

Total Time: 6 hours 50 minutes

French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!

Ingredients

For the crust

• 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
• 3 tablespoons unsalted butter, melted

  Make the crust:

  1. Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.

  2. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

For the filling

• 1 1/3 cups (266 grams) granulated sugar
• 4 large eggs
• 8 ounces (227 grams) bittersweet baking chocolate, melted
• 2 teaspoon vanilla extract
• 10 tablespoons (142 grams) unsalted butter, at room temperature
• 1 1/3 cups heavy cream
• 4 teaspoons powdered sugar

  Make the filling:

  1. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.

  2. Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.

  3. In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.

  4. Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time.

For the topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder, for garnish if desired

Make the topping:

1. Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

 Chocolate Mousse Cake

Triple Layer

(Gluten Free)

Ingredients

For the cake base:

• 6 Tablespoons butter
• 3/4 cup chocolate chips or dark chocolate squares
• 1 1/2 teaspoons vanilla extract
• 4 large eggs, separated
• 1/3 cup brown sugar
• Pinch salt

For the bottom chocolate layer:

• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup semi-sweet chocolate chips
• 1 1/2 cups heavy cream
• 1 Tablespoon sugar
• Pinch salt

For the top white chocolate layer:

• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup white chocolate chips
• 2 cups heavy cream 
• 1 teaspoon vanilla
• 1 Tablespoon sugar
  

For the chocolate ganache (optional):

• 1 cup chocolate chips
• 1/2 cup whipping cream scorching hot

Instructions

For the cake base:

1. Preheat oven to 325 F.
2. Grease a 8" springform pan and set aside.
3. In a microwave-safe bowl, melt butter and chocolate, heating in 25 second bursts and stirring well in between each reheating.
4. Let mixture cool before whisking in the vanilla and egg yolks.
5. In a large bowl, beat egg whites and salt until foamy, then add brown sugar and beat until soft peaks form, about 2 minutes.
6. Fold the egg white mixture into the chocolate mixture, and then pour into prepared pan.
7. Bake for 25-30 minutes, until toothpick inserted comes out clean. Allow to cool completely before starting to add mousse layers.

For the chocolate mousse:

1. In a small bowl combine water and gelatine and set aside.
2. Melt the chocolate - either over a double boiler or in the microwave, using 25-second bursts. Set aside as you prepare the cream.
3. Mix the whipping cream, salt and sugar together, and then beat on high speed for 1-2 minutes until soft peaks form.
4. Fold in the melted chocolate until completely incorporated. Set aside.
5. Melt the gelatine by either placing over a double boiler, or placing the bowl over a bowl with boiling water.
6. When the gelatine is completely liquified, add to the mousse mixture.
7. Reserve 1/3 of the mousse mixture, and then fold the rest into the springform pan, smoothing it over the chocolate cake layer.
8. Set in the fridge as you prepare the white chocolate mousse.

For the white chocolate mousse:

1. In a small bowl sprinkle gelatin over water and set a side.
2. Place white chocolate in a large bowl and set a side.
3. Bring 1 cup of heavy cream to simmer over medium heat. Remove from heat and whisk in gelatin mixture until fully dissolved.
4. Pour the whipping cream-gelatine mixture over the white chocolate and whisk until smooth. Allow to cool.
5. While the white chocolate mixture is cooling, whip the remaining 1 cup of heavy cream until soft peaks form, about 4 minutes. Fold the whipped cream into the cooled white chocolate mixture.
6. Remove 1/3 of the white chocolate mixture and combine it with the reserved chocolate mousse.
7. Spread this light chocolate mixture over the cooled first mousse layer, then spread the white chocolate mixture overtop, being careful not to marble them.
8. Chill for 4 hours or overnight. 

 

To serve:

1. To remove the cake from the springform pan, run a knife along the inside of the pan and then release the latch.

CHOCOLATE CHEESECAKE

PREP TIME: 30 MINUTES

COOK TIME: 1 HOUR 30 MINTUES

TOTAL TIME: 2 HOURS 30 MINUTES

Thick, rich and dangerously decadent. If you’re looking for the perfect chocolate cheesecake, look no further! 

FOR THE CRUST:

• 2 c. crushed Oreos (cream removed)
• 2 tbsp. granulated sugar
• Pinch salt
• 5 1/2 tbsp. unsalted butter, melted

FOR THE FILLING:

• 2 lbs. or (4) 8 oz. blocks plain cream cheese, room temperature
• 1 1/2 c. granulated sugar
• 1/2 c. sour cream, room temperature
• 1/2 c. heavy whipping cream, room temperature
• 12 oz. bittersweet chocolate, melted and cool
• 1/4 c. unsweetened cocoa powder
• 1/4 tsp. kosher sea salt
• 4 eggs, room temperature
• 1 tbsp. vanilla extract
• 1/4 tsp. espresso powder (optional)

FOR THE TOPPINGS:

• Whipped cream
• Chocolate shavings or curls
• Fresh raspberries
• Sprigs of mint

DIRECTIONS:

1. Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
2. Preheat oven to 350 degrees, placing the top rack in lower third of oven. In a large mixing bowl, mix together the finely ground Oreo crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
3. Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½” tall and approximately ¼” thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8 minutes. Remove and turn oven down to 325 degrees.
4. Beat the cream cheese, sugar, sour cream, and heavy cream the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the melted chocolate, cocoa powder, and salt. Turn mixing speed back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. In a small bowl dissolve the espresso powder in the vanilla extract. With mixing speed on low, add the vanilla/espresso mixture, then beat on high for 1 minute.
5. Place the prepared springform pan into a large high-sided roasting pan. Pour the filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 30 minutes. If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 1 hour 45 minutes.
6. After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 30 minutes. This is the key to getting a perfect top without it falling or cracks forming.
7. Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before serving. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).
8. During the chilling process the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove it before serving. Top with freshly whipped cream, chocolate shavings or curls, fresh raspberries and mint, if desired.

Chocolate Cake for grown ups

Jens Mortensen

Yields: 1 three-layer (9-inch) cake

Oven Temp: 350

Ingredients

U.S.

Metric

Conversion chart

Filling: (a little bitter, adjust cocoa to your tastes or use milk choc. chips melted)

• 1/2 cup(s) granulated sugar
• 1 tablespoon(s) granulated sugar, combined with above
• 1 teaspoon(s) corn syrup
• 2/3 cup(s) cocoa powder, sifted
• 3 tablespoon(s) cornstarch
• 2 tablespoon(s) butter, softened
• 1/4 teaspoon(s) vanilla extract

Frosting:

• 13 tablespoon(s) (1 stick plus 5 tablespoons) butter
• 6 ounce(s) semisweet chocolate (60 percent)
• 3 1/2 ounce(s) unsweetened chocolate
• 3/4 cup(s) granulated sugar
• 1 pinch(s) salt
• 5 large eggs

Cake:

• 16 tablespoon(s) (2 sticks) butter, softened
• 3 cup(s) (firmly packed) dark brown sugar
• 4 large eggs
• 2 teaspoon(s) vanilla extract
• 3/4 cup(s) cocoa powder, sifted
• 1 tablespoon(s) baking soda
• 1/2 teaspoon(s) salt
• 3 cup(s) cake flour (not self-rising)
• 1 1/2 cup(s) sour cream
• 1 1/2 cup(s) hot water

---

Directions

1. To make filling: In a small saucepan, combine sugar, corn syrup, cocoa powder, and 1/2 cup water. Bring to a boil over medium-high heat, whisking occasionally to prevent scorching. Meanwhile, in a separate small bowl, combine cornstarch and 2 tablespoons water. Remove boiling cocoa mixture from heat; whisk in cornstarch mixture.
2. Return saucepan to heat, and bring to a boil over medium heat, whisking constantly. Boil about 1 minute, until cornstarch is cooked and mixture is very thick.
3. Remove from heat. Stir in butter and vanilla. Pour into a shallow, heat-resistant bowl; immediately cover surface with plastic wrap to prevent film from forming. Cool completely, and refrigerate until firm, or overnight.
4. To make frosting: In a large glass bowl, combine butter and chocolates; heat in microwave (or on stovetop in a double boiler) until melted. Stir until thoroughly combined.
5. In a separate bowl, combine sugar and salt. In a medium saucepan, thoroughly whisk eggs; whisk in sugar mixture, combining thoroughly. Whisk in a scant 1/2 cup water, combining thoroughly; place over medium heat and bring to 160 degrees on a candy thermometer, whisking constantly to prevent sticking, but creating as little foam as possible.
6. Strain mixture through fine sieve into heat-resistant container. Whisk into chocolate mixture until thoroughly combined. Cool completely, then refrigerate until stiff enough to spread, or overnight.
7. To make cake: Preheat oven to 350 degrees. Grease three 9-inch round cake pans with butter; line bottoms with parchment paper, and butter the paper.
8. In a large bowl with an electric mixer, cream together butter and brown sugar on medium speed, about 5 minutes. In a separate bowl, combine eggs and vanilla; add to brown sugar mixture in two batches, mixing on medium speed until incorporated. Scrape bowl thoroughly; beat 1 minute on high speed.
9. Sift together cocoa powder, baking soda and salt; add to brown sugar mixture and beat on low speed until just combined.
10. Sift flour. Add 1 cup to batter and beat on low speed until just combined. Add 3/4 cup sour cream to batter; beat on low speed until just combined. Alternate adding flour and sour cream to batter until there's none left. With mixer still running on low, slowly add hot water, beating until just combined.
11. Scrape bowl thoroughly; beat batter on low speed about 20 seconds. Scrape bowl thoroughly once more, then divide batter evenly among the three pans, about 3 cups per pan. Bake 30 to 33 minutes, or until cake pulls away from sides of pan. Remove from oven. Cool layers in pans about 30 minutes, then remove from pans and cool completely on wire racks. Wrap in plastic and refrigerate up to one night before assembling.
12. To assemble, level cake layers by slicing off their tops. Place bottom layer on a serving platter cut side up. Spread 1/2 cup filling on top. Place middle layer cut side down on top of bottom layer. Spread remaining filling on top. Place top layer cut side down on top of middle layer. Spread top and sides of cake with frosting.

Baking Chocolate Brownies

Brownies: Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt

and chocolate chips (if using).

Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.

Source:

Lewis, Matt & Nelson, Alison. Chocolate Bar. Running Press. Philadelphia: 2004.

Brownies:

5 ounces (140 grams) semisweet or bittersweet chocolate, chopped I substituted 2 ounces of milk chocolate for 2 ounces semisweet

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon

pure vanilla extract

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (125 grams) semi-sweet chocolate chips (opti

Cream Cheese Filling

8 oz cream cheese (softened)

1/3 cup sugar

1 egg

1 tsp vanilla

whip together with beaters until smooth, drop by spoonfuls into brownie and drag spoon through to swirl the two.

Read more: http://www.joyofbaking.com/brownies.html#ixzz4jz1SHUnI

Cooked Chocolate Pudding

This pudding has a very dark deep chocolate flavor. To cut the bitterness substitute half of the semi-sweet chocolate with milk chocolate or even all if you prefer.

Chocolate Pudding: Have a fine medium-sized strainer and bowl ready near the stove as you may need to strain the pudding after it is cooked. I was diligent with stirring as it cooked and didn't need the strainer

Chocolate Pudding Recipe:

In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt.

3/4 cup (150 grams) granulated white sugar

3 tablespoons (30 grams) cornstarch (corn flour)

1/3 cup (30 grams) Dutch-processed cocoa powder

1/8 teaspoon salt

Then whisk in 1/2 cup (120 ml) of the milk until you have a thick paste.

1/2 cups (50 ml) milk

Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture.

4 large egg yolks

Set aside while you heat the milk and cream. First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour in the remaining 2 cups (480 ml) milk with the cream. Bring this mixture just to a boil and then remove from heat.

2 cups milk (550 ml)

1/2 cup (120 ml) heavy whipping cream

Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Rinse out the heavy sauce pan and pour mixture back into it. Cook on medium heat for an add'l 3 to 5 minutes thickening pudding to desired thickness. Add chopped chocolate and vanilla and butter, stir until blended in.

4 ounces (120 grams) semisweet chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)

Pour into 6 to 8 bowls or dessert glasses. Can serve warm or if chilling, press plastic wrap

onto the surface of the warm puddings to prevent a skin from forming. Can be made a day or two ahead of serving.

Makes 6 to 8 servings.

Garnish: Lightly sweetened whipped cream

Grated chocolate

Read more: http://www.joyofbaking.com/ChocolatePudding.html#ixzz4jyzl1MXn