Splenda: Molten Centre Chocolate Raspberry Cake

[HappyCappy]

Molten Centre Chocolate Raspberry Cake with SPLENDA®

• Makes 6 individual desserts




• 8 oz (250 g) bittersweet chocolate, chopped
• 1 tsp (5 ml) instant coffee granules
• ½ cup (125 ml) unsalted butter
• 2/3 cup (150 ml) SPLENDA® Granular
• 3 eggs at room temperature
• 2 tsp (10 ml) pure vanilla extract
• ¼ cup (50 ml) all purpose flour
• ¼ cup (50 ml) cocoa powder
• ¾ tsp (4 ml) ground cinnamon
• dash fine salt
• 18 fresh or frozen raspberries




Preheat oven to 375º F 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® granular 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.

** Molten cake batter can be prepared in advance and chilled, just add an extra 3 minutes to bake time.




• 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
• Dietary Fiber: 6 g
• Sugars: 11 g
• Protein: 7 g

• Exchanges per Serving: 5½ Fat, ½ Meat, 1½ Starch