Bittersweet Chocolate Lava Cakes with Raspberry Coulis and Fresh Berries
(Makes 6 servings)
6 ½ ounces bittersweet (not unsweetened)
chocolate, chopped - I would recommend Scharffen
Berger or Callebaut bittersweet
2 tablespoons canola oil
1 tablespoon butter
pinch of salt
2 large eggs, separated
¼ cup egg substitute
2 tablespoons Splenda Blend sugar substitute
1 12-ounce package frozen unsweetened
3 tablespoons Splenda Blend sugar substitute
1 teaspoon lemon juice
1 pint fresh red raspberries or blackberries
Make the Coulis:
1) Puree thawed raspberries and any accompanying liquid in food processor with sugar and lemon juice.
2) Strain through a fine sieve to remove any seeds, pressing on solids to extract as much liquid as possible.
3) Refrigerate until ready to plate the dessert.
Make the Cake:
1) Preheat the oven to 425 degrees F.
2) Butter six ½ - ¾ cup custard cups or ramekins. Dust with flour. Alternatively, spray with “cooking spray with
flour”. Combine chocolate, canola oil, butter, and salt in top of double boiler set over barely simmering water.
Do not allow the bottom of the double boiler to touch the water. Stir until chocolate is melted and mixture is
smooth. Remove from over water. Cool 10 minutes.
3) With an electric mixer, beat egg yolks and egg substitute and 1 ½ tablespoons sugar substitute in large bowl
until thick and light, about two minutes. Fold into chocolate mixture. Using electric mixer fitted with very clean,
dry beaters, beat egg whites and remaining 1/2 tablespoon sugar substitute in medium bowl until stiff but not
dry. Gently fold whites into chocolate mixture in three additions. Divide batter among prepared cups.
4) Place custard cups or ramekins on a baking sheet. Bake until cakes are puffed but still soft in the center, about
11 minutes. Transfer baking sheet to cooling rack: cool cakes 1 minute. Us