fbpx Skip to main content

Flourless Lava Cake

By November 15, 2012March 31st, 2019Dairy Free, Desserts, Vegetarian

Testimony of the Day

“Hi Maria, You have been helping me get my life back by getting healthy. My main request was to help me get pregnant. Since starting your way less than 3 months ago I have lost 31 pounds and am off all my autoimmune disease medications. And today, I can tell you that I found out I am expecting. I am only a few weeks along and so I can’t share with everyone yet but I owe you my gratitude. After a year long emotional journey, your way restored my body back to health.” Carrie

Get started on your path to health today with the recently improved 30 day accelerated package! Now every day has calculations for percent of fat/protein/carbs. It has never been easier to follow the keto-adapted lifestyle.

 

cake

Why high fat?

The ‘secret’ is to control leptin and insulin hormones. Any diet that stops blood sugar and insulin spikes also allows the cells to regain ketoCover-small (1)sensitivity to the noteworthy anti-aging, weight and hunger-regulating hormone called leptin. The hardest part is to get my clients to not be afraid of fat because it is almost impossible to obtain this effect without significant amounts of fat in the diet. High protein alone doesn’t work because excess protein will also turn to sugar. Low fat, high protein diets will fail to keep your blood sugar from spiking, and will not allow your leptin hormone to increase.

To read more, check out my book Keto-Adapted.

Click HERE to get a limited edition of the Hard Cover.

Click HERE to get a soft cover.

Thank you all for your love and support!

cake

FLOURLESS LAVA CAKE

CAKE:
7 oz unsweetened chocolate
14 TBS (1 3/4 sticks) butter or coconut oil
1 ¼ cup Swerve confectioners (or equivalent)
5 large eggs
MASCARPONE FILLING:
1 8-ounce package mascarpone (or cream cheese)
4 TBS Swerve (or 1 tsp stevia glycerite) to taste
1 egg

Preheat oven to 375 degrees. Grease a muffin tin pan or ramekins. Set aside.

Brown the butter (if desired…tastes way better!) in a saucepan. Once the butter is brown (not black!), slowly add the chocolate. Add the sweetener. Let cool in fridge for awhile. Once cool, add one egg at a time using a mixer.

Cream filling: Mix mascarpone cheese, sweetener and egg.

Fill the muffin tins with chocolate filling and a 1 tablespoon of cheese filling in the middle. Bake for 12 minutes. I inverted my torte; I thought it looked better that way. Enjoy! Makes 16 servings

NUTRITIONAL COMPARISON (per serving) =
Using Sugar = 293 calories, 28 carbs, 2.1g fiber
Using Swerve = 202 calories, 4.1 carbs, 2.1g fiber

cake

My ebook format works on any computer or mobile device. It is a beautiful pdf that has all the full color pages and layouts as the printed books with click-able table of contents and searching capabilities. This is extremely useful when trying to find a recipe. These books are much higher quality than the ebook platforms (kindle, apple). Plus, most of the profits don’t go to Amazon or apple! Just go here to get your copy!

Click HERE or select “My Books” above to get your copy now!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

14 Comments

  • Beth says:

    I am sooo going to make this!!! One question…how did you add the eggs? Did you stir them in with a spoon by hand? Or did you mix them in with a mixer? Thanks!

  • Amie says:

    looks super yummy! Question: how do you buy your truvia? I’ve only seen it in the little packets. One cup worth of little packets is crazy…

  • Truvia does come in a tub… It is just hard to find.

    I buy erythritol and stevia glycerite, which are the 2 ingredients in Truvia. I save money that way too.

  • Oh that is just naughty.

    Makes me want to do eeeevil things with chocolate 🙂

    M

  • Anonymous says:

    I can’t find the Truvia here either–so what formula would one use for the equivalent to equal that of truvia in your recipes–I have stevia and erythritol? thanks so much-!!! Love your recipes!!! and congrats by the way!!!

  • Anonymous says:

    Every time I try this my marscapone becomes liquidy when I mix it with the egg and sweetener! Then it mixes with the cake and (though still AMAZINGLY DELICIOUS) becomes a souffle cake not a torte at all. Any suggestions on how to keep the filling firm?

  • The filling should set up after it bakes… Like a cheesecake…is it better after it bakes?

  • Anonymous says:

    No it just completely baked into the cake. Sad..tasty…but sad. Maybe if I bake the 1st layer of cake then add the filling, bake for a bit, and then add the rest of the cake?

  • Yeah, or try only adding 1/2 of a beaten egg into the cheese…

  • Anonymous says:

    Ok I’ll give that a try next time (already mixed it again this round)! Thanks so much Maria!! Looove your site!

  • SpecGirl80 says:

    I made these last night and they turned out perfectly, very cake-like! I love these, makes me feel like I am cheating!

  • SpecGirl80 says:

    I made these last night and the turned out perfect! They are very fair-like, makes me feel like I’m cheating!

  • Leisa says:

    Hi Maria
    Is the swerve powdered or granular and can I replace it with xylitol? Also is the chocolate melted before you add to browned butter or whole. Thanks

Free Email Updates

Don't miss any of our free content or sales!

We respect your privacy. We never share your information with anyone.