Swiss Cacao Flourless Chocolate Lava Cake – Low Carb!
    • 1 2/3sticks salted Butter
    • 1 1/3cup dark low sugar chocolate chips (I used Lilly’s)
    • 8 eggs
    • 2tsp vanilla extract
    • 1cup heavy cream
    • 2tbsp sugar substituteI used Swerve
    Swiss Cocoa MAX Ganache:
    • 1 serving of Swiss Cocoa MAX
    • 1/3cup heavy cream
    • 1/3cup dark chocolate piecesI used Lilly’s
    1. Preheat oven to 320 degrees
    2. In a sauce pan over low heat, melt the chocolate chips and butter, stirring frequently until smooth. Stir in 1 tsp of the vanilla extract then take off the burner and set aside. You may need to add a bit of cream as you melt the chocolate to keep the mixture smooth.
    3. Separate the egg whites from the egg yolks. Put the egg whites in a large bowl and beat them with an electric mixer until the egg whites form stiff peaks.
    4. Lightly whisk the egg yolks into the chocolate mixture. Then fold the chocolate mixture into the egg whites until the chocolate is well incorporated and “bouncy.”
    5. Pour the chocolate mixture into a greased springform cake pan or heart molds and bake accordingly.
    6. 8-10″ spring form pan bake 50 minutes
    7. Cupcake size molds 15-20 minutes
    8. You will know the cake is done if you insert a toothpick into the cake and it comes out clean.
    9. Let the cake cool before removing it from the pan or molds.
    Swiss Cocoa MAX Ganache:
    1. Make this right before serving.
    2. In a small sauce pan over very low heat melt the chocolate pieces and the cream, once the mixture is melted and smooth, pour in the Swiss Cocoa MAX and stir until smooth. Pour the ganache over each individual piece of cake, top with whipped cream before serving.
    3. For a whipped cream cake topping, whip the remainder of the heavy cream with 1 tsp vanilla extract and 1 tbsp sugar substitute (it’s also delicious unsweetened)
    4. Plate, serve with whipped cream and ENJOY!
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