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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 36 | teaspoons | Erythritol | 4 | square (1 oz) | Baking chocolate, unsweetened, squares, chopped | 3/4 | cup | butter | 3 | large | eggs | 3 | large | egg yolks | 2 | tablespoons | heavy cream | 2 | tablespoons | water |
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Steps
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Sequence
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Step
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| | 1 | Grease 8 – ¾ cup ramekins. Sprinkle the inside of each dish with 1 teaspoon of swerve. | | 2 | In a medium saucepan, stir chocolate and butter over low heat until smooth. Remove from heat. | | 3 | Using an electric mixer, beat the eggs, egg yolks, cream, water and remaining ½ cup sweetener in a large bowl until thick and pale yellow, about 8 minutes. | | 4 | Fold 1/3 of warmed chocolate mixture into egg mixture and then fold in remaining chocolate. | | 5 | Divide batter among ramekins. | | 6 | Preheat oven to 400 degrees F. Place dishes on a baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but the center 1 inch of each moves slightly when dishes are shaken gently, about 9 minutes (so a little underdone in the center). Top each cake with a scoop of ice cream and serve immediately. |
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