[Marianne]

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Molten Chocolate Cakes




Be careful not to overbake these decadent little desserts—they should be gooey in the centers.

6 tablespoons unsalted butter, plus extra for greasing custard cups
57 grams unsweetened chocolate, coarsely chopped
1 tablespoon Atkins Quick QuisineTM Bake Mix
2 large eggs, at room temperature
2 large egg yolks, at room temperature
79 ml granular sugar substitute, plus extra for dusting custard cups
1 teaspoon vanilla extract
us





1. Preheat oven to 375º F. Generously grease four 6 ounce custard cups with butter and dust with sugar substitute. Place cups on a baking sheet.
2. Place butter and chocolate in a double boiler over medium heat and cook until just melted, about 3 minutes (this step can be done in a microwave on high for 1 minute). Remove from heat and let cool to room temperature. Pour chocolate mixture into a large bowl; add bake mix and stir until just combined. Set aside.
3. In a large bowl with an electric mixer on high speed, beat eggs, egg yolks, sugar substitute and vanilla until almost firm peaks form, about 4 minutes.
4. In three additions, fold egg mixture into chocolate mixture. Divide batter in cups. Bake 8 to 9 minutes until toothpick inserted near edge comes out clean and inserted in center comes out with some batter. Cool 3 minutes. Run knife around edge, turn upside down to release onto serving plates. Serve immediately.

Servings: 4
Prep time: 5 minutes
Bake/Cook time: 8 minutes


Carbohydrates:
7 grams
Net Carbs:
4.5 grams
Fiber:
2.5 grams
Protein:
7 grams
Fat:
30.5 grams
Calories:
311

Fra www.atkins.com