Molten Chocolate Cakes & Coffee Ice Cream
Testimony of the Day
“I started yo-yo dieting and exercising when I was 8 years old even though I was a slim child with no genetic tendency towards being even slightly overweight!
I had started baby ballet a few months prior and was so gifted a dancer that in just a month I was moved to the advanced ballet class with the older girls and was (apparently) even better than all of them.
My ballet teacher who was once a prima ballerina was so impressed by my ability that she pulled my mom aside and I had the ill luck to have overheard this conversation. She told my mom that if I continued to dance that I would someday be a prima ballerina assoluta. (I had to look up this definition when I got much older but at 8 years old I had no idea what kind of compliment I was being given). But THIS I remember…she said that for me to be a ballerina I would have to go on a strict diet because I was not a ‘skinny’ girl. That actually my (slim) frame was not ideal for ballerinas and it would hold me back. The ballet world would think I was too ‘fat’ and my body was not ideal.
There. My life was changed at that moment. I started a lifelong struggle with body image at that moment that I heard I was too fat. And even though I stopped dancing only 2 years later, the dieting and exercise continued. I would do 45 minutes of aerobics and toning in my room with my door closed and I was only 8 years old.
I never had an eating disorder but I was definitely obsessed with my weight. My eating was either feast or famine because I could never stick to a real diet. I had no concept for what was healthy and what was right. I went about ‘dieting very blindly. And because I could never stick to an actual ‘diet’ i actually started gaining weight. All the feasting was catching up to me which made me try more starvation diets only to feast later on. Because i never lost weight and I would hide my binge eating, my mom never knew how obsessed I was with my weight and my body. No one knew. It was my own secret.
To make a long story short, everyone in my family was thin except for me…which made me even more obsessed.
I have been on every diet I can think of and have been to countless nutritionists with little success. I was really at the end of the line and I always felt trapped in my body. I’m an emotional eater and have a major sweet tooth. Once I start I can’t stop. I once went on a sugar binge that lasted almost a year. I felt like crap every single day!
Then one day, I had the good fortune to meet Maria who really understood me and my background! She showed me a lot of compassion and I knew she really cared about helping me.
She mapped out a great eating plan, but more importantly recommended supplements to curb my moods and emotions–which was at the crux of my emotional eating.
Since then, I have bought every one of her cookbooks. I feel very educated about health and eating and can consciously make the right choices.
By the way, I have made almost every one of her desserts and ate it guilt free!! But I slowly stopped craving sweets altogether. When you don’t deprive your body of something, it stops craving it.
Now, I am healthy at 5’6″ and 117lbs and am no longer dieting or going crazy about my weight and body which had consumed the better part of my life. I can live and enjoy life the way I was meant to…something I haven’t felt since baby ballet.
Thank you Maria. You are a superstar and life changer….and forever my go-to gal. I love you!!!!” Romy J.
Click HERE to get your 30 day meal plans and start your transformation!
BUSY ENTERTAINING TIP: I made the batter for the cakes and I made the ice cream a few days before a dinner party. All I had to do was bake the cakes an hour before the party. By the time I served dessert, the cakes were still warm and gooey on the inside.
8 tsp plus 1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1 tsp stevia glycerite
4 oz unsweetened chocolate, chopped
3/4 cup butter or coconut oil
3 large eggs
3 large egg yolks
1/4 cup unsweetened almond milk
Grease 8 3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 teaspoon Swerve. In a medium saucepan, stir chocolate and butter over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, almond milk and remaining 1/2 cup sweetener in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Divide batter among soufflé dishes. NOTE: This can be made a few days ahead. Cover with plastic; chill. Bring to room temperature before baking.
Preheat oven to 400 degrees F. Place soufflé dishes on a baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 9 minutes (so still a little underdone in the middle). Top each cake with scoop of coffee ice cream and serve immediately. Makes 8 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Molten Cake = 376 calories, 24 carbs, 3.5g fiber
“Healthified” Molten Cake = 272 calories, 4.7 carbs, 2.4g fiber
COFFEE ICE CREAM:
5 egg yolks
3/4 cup Swerve (or “Just Like Sugar”)
1/4 cup erythritol (or Swerve)
1 tsp stevia glycerite (omit if using Swerve)
1 cup heavy whipping cream
1 cup unsweetnened vanilla almond milk
1 1/2 cup whole coffee beans (decaf and organic)
1 tsp Celtic sea salt
Heat the almond milk, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is very warm, but not boiling. Once it is warm, remove from the heat and let steep at room temperature for 1 hour. Then remove the coffee beans from the liquid and discard the beans.
In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the rest of the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer). Stir until thickened into a custard. Remove from heat and stir in the almond milk coffee mixture. Let cool completely (I cooled overnight…it was hard to wait!).
Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 45 or according to your ice cream maker’s directions. Freeze until set. Makes 5 servings.
NUTRITIONAL COMPARISON (per 1/2 cup serving)
Ben & Jerry’s Ice Cream = 230 calories, 23 carbs, 0 fiber, 4 g protein
“Healthified” Ice Cream = 137 calories, 1.3 carbs, 0 fiber, 3.4 g protein