Diabetes-friendly Chocolate Lava Cake
My friend and fellow registered dietitian nutritionist Marlene Koch has authored a series of cookbooks under the banner "Eat What You Love." And, she is kind enough to allow me to share some of these with you, including this one (which may be my favorite). It's a chocolate lava cake with only 21 grams of carbohydrate and about 1/4 the calories you'd be likely to get with this dish at a restaurant. And, if I can do it that means it's easy to prepare. Check it out
Hi, I’m Toby Smithson with Diabetes Every Day where you will learn tips and tricks for successfully managing your diabetes. Remember to hit the subscribe button. You are in for a treat today….OK, I’m in for a treat too. In this video, I will be showing you how to make my FAVORITE dessert on loan here from my fellow dietitian and cookbook author, Marlene Koch. I have ALL of her cookbooks which is a series of books titled Eat What You Love. I make at least two of her recipes at my house every week!
The recipe for today is called Chef Judy’s Molten Lava Cakes out of Marlene’s newest book called Eat What You Love Restaurant Favorites. This dish is often featured on a steakhouse or seafood restaurant dessert menu so let’s get started in making this diabetes friendly dessert…..
The ingredients are:
2 (1.45 ounce) Hershey’s Special Dark bars ….I have the 4.25 ounce bar and will need to make adjustments
1 tablespoon butter
2 tablespoons low fat milk
1 teaspoon vanilla extract
3 large eggs, room temperature, separated
2 Tablespoons cocoa powder, preferably Dutch processed
2 Tablespoons all purpose flour
1 tablespoon granulated sugar
1 tablespoon powdered sugar (optional for dusting)
Ok let’s get baking. Preheat the oven to 400 degrees. Set the oven rack to the lower third of oven. Lightly coat four 6 ounce ramekins with cooking spray.
Marlene’s recipe says to reserve either 8 squares of the chocolate from the small bars which is about 1 ounce. We have the 4.25 ounce bar and the equal amount would be 4 squares. We set these aside.
Now, In a medium microwave safe bowl microwave butter and remaining chocolate from the 2 small bars on high for 60 seconds or until chocolate is mostly melted. That’s about 2 ounces of chocolate so with our larger bar we’ll put in 8 squares and have 4 squares left over that I’ll need to deal with later.
OK…we stir this mixture until smooth……. Whisk in milk,…… vanilla and egg yolks until smooth. Next, Sift in cocoa powder and flour….. and whisk to combine.
Now, In a medium bowl with an electric mixer on high speed, beat the egg whites until foamy. Gradually add granulated sugar and beat to soft peaks. Fold 1/3 of the egg whites into the chocolate mixture to lighten and then gently fold in remaining whites.
Divide the batter among the ramekins. If using small chocolate bars, press 2 squares into the center of each cake…..with our larger bar we use one square per cake. Bake for 8-9 minutes, or until tops are just firm to the touch and the cakes still jiggle slightly in the center. Let cool for 2 minutes and serve immediately with a dusting of powdered sugar, if desired.
This recipe serves 4 and each serving is 210 calories; 21 g carb; 2 grams fiber; 12 g fat; 7 grams of protein and 85 mg sodium.
Now, this isn’t an everyday food but if you are a chocolate lover, you can adjust your calorie and carb intake at your meal to fit in this delectable dessert. Here’s to your health, enjoy!
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