Chocolate Souffle/Molten Cake – a delicious recipe with unsweetened applesauce, chocolate chips, eggs, Splenda, Splenda, whole wheat flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
2
Beat eggs and sugar with a hand mixer in a medium bowl until sugar dissolves.
3
Beat egg mixture into chocolate until smooth.
4
Beat in flour.
5
Adjust oven rack to middle position; heat oven to 450 degrees.
6
Spray muffin papers with vegetable cooking spray.
7
Divide batter among muffin cups.
8
For Souffle texture, bake for about 8-10 minutes.
9
For Lava/Molten cake, remove cakes from oven as soon as the batter begins to puff to make sure center is not set.
10
To remove the cakes without them being fallen apart, place a large plate over the muffin tins and flip over quickly.
11
Serve immediately.
279
kcal
Calories
14
g
Fat
31
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ½ cup unsweetened applesauce, 4 ounces dark chocolate chips or 4 ounces semi-sweet chocolate chips, 2 eggs, ¼ cup Splenda granular, and more.
Yes, Chocolate Souffle/Molten Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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