Chocolate Molten Cake Preheat oven to 175°C (350°F).

If using microwave, skip this obviously.

Spray or butter up your ramekins or heat-proof bowls.

Set aside.

Mix erythritol (sukrin), unsweetened cocoa powder and baking powder.

Break up any clumps and set aside.

In another bowl, whip/beat the crap out of the eggs until it’s frothy and aerated.

(the cake is flourless so beating it till frothy and aerated is going to help the cake rise.

Add the egg, heavy cream, vanilla extract and salt to the cocoa mixture.

Gently fold in the mixture till combined.

Pour batter equally into prepared ramekins.

Bake for 15 minutes or microwave it for a minute (or till it’s cooked, all microwaves are different) In the meantime, prepare whipped cream.

See 2nd set of instructions below.

It should still be jiggly.

If cooked too long, you wouldn’t get that molten effect and you’d just land up with a cake which is also nice.

Whisk/Beat till frothy Whisk/Beat till frothy

Whipped Cream Add heavy cream, erythritol (sukrin) and vanilla extract to a large bowl.

Whip till it forms stiff peaks.

You can use a hand mixer, stand mixer or if you like a challenge, whisk it manually.

Set aside or put it in the refrigerator until needed.

Tips:

If cooked too long, you wouldn’t get that “lava” effect and you’d just land up with a cake which is also nice.

Make your own Vanilla Extract! Conversion Table If you are using MyFitnessPal app to count calories, first copy the recipe URL then go to MyFitnessPal app to Recipes, select Create a New Recipe, then Add from the Web.

Paste the URL, match ingredients and that’s it! Always match ingredients to the ones you use.

Enjoy and just eat one portion! Don’t be greedy