Best 9 Sugar Free Molten Chocolate Cakes Recipes

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Indulge in the delectable decadence of sugar-free molten chocolate cakes, a symphony of rich, velvety chocolate encased in a crisp, tender crust, tantalizing your taste buds with every bite. Embark on a culinary journey as we uncover the secrets to crafting this irresistible dessert, a symphony of flavors that will transport you to a realm of pure chocolate bliss.

Here are our top 9 tried and tested recipes!

GLUTEN-FREE MOLTEN CHOCOLATE CUPCAKES



Gluten-Free Molten Chocolate Cupcakes image

Known also as "lava cakes," molten cakes are the answer to the most decadent chocolate craving. Here's an easy version using cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 18

Number Of Ingredients 6

1/2 cup whipping cream
1 cup semisweet chocolate chips
1 box Betty Crocker™ Gluten Free devil's food cake mix
Water, butter and eggs called for on cake mix box
Powdered sugar, if desired
Raspberries or sliced strawberries, if desired

Steps:

  • In small microwavable bowl, microwave whipping cream and chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
  • Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 large (2 3/4x1 1/4-inch) muffin cups. Make cake mix as directed on box, using water, butter and eggs. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
  • Bake 18 to 20 minutes or until top springs back when lightly touched. Cool 1 minute; carefully remove from muffin cups to cooling racks. Cool 5 minutes before serving.
  • To serve, remove paper baking cup from each warm cupcake; place on individual dessert plate. Sprinkle each with powdered sugar; garnish with raspberries. To serve leftover cupcakes, rewarm by removing paper baking cups and microwaving on plate uncovered on High 10 to 15 seconds.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 16 g, TransFat 0 g

MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES



Molten Chocolate Cakes With Sugar-Coated Raspberries image

Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.

Provided by Ben S.

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Yield 8

Number Of Ingredients 9

1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
½ cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
1 (6 ounce) container raspberries, barely moistened and rolled in about
½ cup sugar right before serving

Steps:

  • Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
  • Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
  • Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
  • Top each with sugared raspberries and serve immediately.

Nutrition Facts : Calories 494.2 calories, Carbohydrate 46.4 g, Cholesterol 177.3 mg, Fat 34.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 20.5 g, Sodium 210.3 mg, Sugar 41.5 g

CROCK POT SUGAR FREE CHOCOLATE MOLTEN LAVA CAKE



Crock Pot Sugar Free Chocolate Molten Lava Cake image

Provided by Brenda Bennett | Sugar-Free Mom

Time 3h10m

Number Of Ingredients 12

1 1/2 cup Swerve sweetener (divided)
1/2 cup gluten free flour (I used Bob's Red Mill)
5 tablespoons unsweetened cocoa powder (divided)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup butter (melted, cooled)
3 whole eggs
3 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon vanilla liquid stevia
4 ounces sugar free chocolate chips (I used Lily's Sweets)
2 cups hot water

Steps:

  • Grease your crock pot.
  • In a large bowl whisk together 1 1/4 cup Swerve, flour, 3 tablespoons cocoa powder, salt and baking powder.
  • In a another small bowl stir the cooled melted butter with eggs, yolks, vanilla extract and liquid stevia.
  • Add the wet ingredients into the dry ingredients until combined.
  • Pour this into the crock pot.
  • Top with chocolate chips.
  • Whisk the remaining 2 tablespoons cocoa powder and remaining Swerve sweetener with hot water.
  • Pour over the top of the chocolate chips.
  • Cover and cook on low 3 hours.
  • Allow to cool slightly before serving.

Nutrition Facts : ServingSize 1 g, Calories 157 kcal, Carbohydrate 10.5 g, Protein 3.9 g, Fat 13 g, SaturatedFat 6.4 g, Cholesterol 117 mg, Sodium 166 mg, Fiber 2.6 g, Sugar 0.2 g

SUGAR FREE MOLTEN CAKES



Sugar Free Molten Cakes image

The Sugar Free Molten Cakes recipe out of our category Bitesize! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 12h40m

Yield 4

Number Of Ingredients 8

cocoa powder
3.5 ozs plain Sugar-free dark chocolate
4 Tbsps unsalted butter
2 large eggs
5 Tbsps Stevia
2.75 Tbsps all-purpose flour
1 Tbsp cream
Raspberries

Steps:

  • Butter 4 ramekins and dust with cocoa powder.
  • Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly.
  • Whisk together the eggs and stevia until thick and pale.
  • Gradually stir in the chocolate mixture. Sift in the flour and gently stir in with the cream until well blended.
  • Pour into the ramekins and freeze overnight.
  • Heat the oven to 190°C / 375°F.
  • Bake from frozen for 12-13 minutes, until the cake is cooked, but the centre is still liquid. Remove from the oven and cool for 2 minutes.
  • Invert on to serving plates, sift over a little cocoa powder and serve with raspberries.

SUGAR-FREE MOLTEN CHOCOLATE CAKES RECIPE



Sugar-Free Molten Chocolate Cakes Recipe image

Tender and moist on the outside and rich and gooey on the inside, these sugar-free molten chocolate cakes won't make you worry about excess carbs.

Provided by Judith Butler

Categories     Cakes

Time 30m

Yield 4

Number Of Ingredients 9

4 oz finely chopped unsweetened chocolate
½ cup cubed unsalted butter
2 eggs
2 egg yolks
¼ cup Pyure Organic All Purpose Stevia Blend
2 tbsp all purpose flour
1 pinch salt
½ cup whipping cream
1 tsp Pyure Organic All Purpose Stevia Blend

Steps:

  • Preheat oven to 400 degrees F. Lightly butter four, 4-oz oven-proof ramekins. Place ramekins on rimmed baking sheet. Set aside.
  • In heatproof bowl over simmering water, melt chocolate with butter. Let cool slightly.
  • In the bowl of an electric mixer, whisk eggs, egg yolks with Pyure Organic All Purpose Stevia Blend, flour and salt until pale and thickened.
  • With the mixer on low speed, gradually add chocolate mixture until well combined.
  • Evenly spoon chocolate mixture into prepared ramekins.
  • Bake for 8 to 10 minutes or until cakes have puffed and formed a light crust. Cakes will jiggle slightly when shaken. (Cakes should still be soft in center to retain soft flowing center)
  • Meanwhile, whip whipping cream in bowl until soft peaks form. Add 1 teaspoon Pyure Organic All Purpose Stevia Blend; continue whipping for 1 minute longer.
  • Run knife around edge of cakes and invert onto serving plate. Serve with dollop of whipped cream.

Nutrition Facts : ServingSize 4.00, Sugar 0.00

SUGAR-FREE MOLTEN CHOCOLATE CAKES



Sugar-Free Molten Chocolate Cakes image

Enjoy this decadent dessert topped with sugar-free ice cream.

Provided by Hy-Vee Seasons Magazine

Yield 4

Number Of Ingredients 11

0.5 c. of Hy-Vee unsalted butter
0 Hy-Vee baking cocoa
0.5 c. of Lily's semisweet style baking chips
2 tbsp. of Lily's dark chocolate baking chips
0.666 c. of Swerve granular sugar replacement
2 Hy-Vee large eggs
2 Hy-Vee large egg yolks
3 tbsp. of Hy-Vee all-purpose flour
0.5 tsp. of Hy-Vee vanilla extract
0 Rebel no-sugar-added vanilla ice cream
0 Fresh strawberries

Steps:

  • 1. Preheat oven to 425 degrees. Butter 4 (8-oz.) ramekins; dust with cocoa powder. Place ramekins on a baking sheet; set aside.
  • 2. Place 1/2 cup butter and semisweet and dark chocolate chips in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals or until melted, stirring after each time.
  • 3. Beat sugar replacement, eggs, and egg yolks in a medium mixing bowl with an electric mixer on high for 8 minutes or until pale yellow and airy. Whisk in melted chocolate mixture, then whisk in flour and vanilla. Do not overmix. Spoon about 2/3 cup batter into each prepared ramekin.
  • 4. Bake 16 minutes or just until cake edges are set. Do not overbake. Let stand for 2 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert serving plates. Serve immediately with ice cream. Garnish with strawberry slices, if desired.

Nutrition Facts : Calories 390, Fat 37g, SaturatedFat 21g, TransFat 1g, Cholesterol 245mg, Sodium 45mg, Carbohydrate 55g, Fiber 0g, Sugar 0g, Protein 7g

SUGAR FREE DECADENT MOIST CHOCOLATE CAKE



Sugar Free Decadent Moist Chocolate Cake image

Chocolate cake w/semi sweet swirls/ topped with frozen Raspberry sauce/ topped with Whipped cream This cake is my variation of Recipezaar's Super Moist Chocolate Cake Using Splenda. It is DELICIOUS, MOIST & NOT FATTENING! You can Cut this Recipe in 1/2 - It is just not as tall but still delicious This cake is for chocolate lovers

Provided by strang_smith

Categories     Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 21

3 cups flour
2 cups Splenda sugar substitute
3/4 cup cocoa
1/2 teaspoon salt
2 teaspoons baking soda
2 cups water
1 cup oil
4 tablespoons vinegar
4 teaspoons vanilla
4 semi-sweet chocolate baking squares
1 heavy cream
1 tablespoon heavy cream
1 (8 ounce) package frozen fruit
2 tablespoons Splenda sugar substitute
1 tablespoon cornstarch
1/4 cup seltzer water
2 cups whipping cream
2 tablespoons Splenda sugar substitute
2 teaspoons vanilla
1 teaspoon raspberry extract
1/8 teaspoon salt

Steps:

  • CAKE.
  • Mix all dry ingredients together
  • Add all wet ingredients & beat untill smooth batter.
  • Pour into greased Angle Food or Bundt pan.
  • SWIRLL.
  • Heat semi sweet chocolate in Microwave til melted.
  • Stir in Cream untill Just thin enough to pour.
  • Pour over batter in pan & swirll through untill it looks marbled.
  • Bake @ 350 for 30-35 minute or until clean toothpick test.
  • Let cool & turn out on serving plate.
  • Poke holes (3 rows) through top to bottom of cake.
  • TOPPING 1.
  • In a sauce pan or fry pan .add raspberries allready coated with splenda & cornstarch.
  • Heat & stir constantly until sauce like.
  • add Seltzer water or any kind of fizzy liquid to thin slightly.
  • Pour the raspberry sauch over the cake.
  • Cool
  • TOPPING 2.
  • Beat whip cream with Splenda & salt to form thick peaks.
  • add extracts.
  • Spread over top of cake & refridgerate until serving.
  • .

Nutrition Facts : Calories 491.3, Fat 37, SaturatedFat 13.5, Cholesterol 56.1, Sodium 350.3, Carbohydrate 34.9, Fiber 2.4, Sugar 5.6, Protein 5.5

CHOCOLATE MOLTEN CAKES



Chocolate Molten Cakes image

Be prepared to swoon once you dip into this indulgent flourless cake and warm chocolate oozes from its center. This is Kristin Page's favorite dessert on the menu at La Boucherie. Try it, and you'll understand why.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 5

2 teaspoons plus 1 cup butter, cubed, divided
6 teaspoons plus 1/4 cup sugar, divided
1-1/4 pounds semisweet chocolate, chopped
2 large eggs
6 large egg yolks

Steps:

  • Preheat oven to 350°. Grease six 6-oz. ramekins or custard cups with 2 teaspoons butter. Sprinkle sides and bottoms of each ramekin with 1 teaspoon sugar; set aside., In a double boiler or metal bowl over hot water, melt chocolate and remaining butter; stir until smooth. Remove from heat. In a large bowl, beat eggs, egg yolks and remaining sugar until thick and lemon-colored. With a spatula, fold half of the egg mixture into chocolate mixture just until blended. Fold in remaining egg mixture., Transfer to prepared ramekins. Place ramekins on a baking sheet. Bake 17-20 minutes or until a thermometer inserted in the center reads 160° and sides of cakes are set., Remove from oven; let stand for 1 minute. Run a knife around sides of ramekins; invert onto dessert plates. Serve immediately.

Nutrition Facts : Calories 877 calories, Fat 68g fat (39g saturated fat), Cholesterol 359mg cholesterol, Sodium 255mg sodium, Carbohydrate 67g carbohydrate (60g sugars, Fiber 7g fiber), Protein 12g protein.

FRENCH MOLTEN CHOCOLATE CAKE



French Molten Chocolate Cake image

Moelleux au chocolat... A French classic that literally melts in your mouth! It is also surprisingly easy to make! Serve with vanilla ice cream, if desired.

Provided by Anita Chen

Categories     World Cuisine Recipes     European     French

Time 1h5m

Yield 4

Number Of Ingredients 9

5 tablespoons butter
1 (3.5 ounce) package dark chocolate, chopped
2 each eggs
1 egg yolk
3 tablespoons white sugar
3 tablespoons all-purpose flour
2 teaspoons unsweetened cocoa powder
1 pinch salt
1 tablespoon powdered sugar, or to taste

Steps:

  • Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Meanwhile, combine eggs and egg yolk in a bowl. Add sugar and whisk until mixture is light yellow in color and sugar is dissolved, about 3 minutes.
  • Pour some of the warm chocolate mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Add remaining chocolate and whisk until combined and smooth. Sift in flour, cocoa powder, and salt; fold in with a spatula until combined.
  • Butter four 5-ounce ramekins and dust with cocoa powder. Spoon batter into the prepared ramekins, tapping gently to settle any air bubbles. Place in the refrigerator for 30 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place ramekins in a baking dish and bake until edges start to pull away from the sides, 13 to 15 minutes.
  • Remove from the oven and dust with powdered sugar. Serve warm.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 31.3 g, Cholesterol 172.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 11.6 g, Sodium 175.6 mg, Sugar 23.2 g

Tips:

  • Use a high-quality, sugar-free chocolate that is at least 70% cacao. This will ensure that your cakes have a rich, chocolatey flavor.
  • Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients combine smoothly and create a more evenly textured cake.
  • Don't overmix the batter. Overmixing can make the cakes tough and dense.
  • Bake the cakes until the tops are just set and the centers are still slightly gooey. This will give you the perfect molten chocolate center.
  • Let the cakes cool for a few minutes before serving. This will help them to set and make them easier to handle.
  • Serve the cakes with a dollop of whipped cream, a scoop of ice cream, or a drizzle of sugar-free chocolate sauce.

Conclusion:

Sugar-free molten chocolate cakes are a delicious and decadent dessert that can be enjoyed by people with and without diabetes. They are easy to make and can be customized to your liking. With a few simple tips, you can create perfect molten chocolate cakes that will impress your friends and family.

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