Healthy Molten Chocolate cake

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 I have many requests for healthy recipes everyday. I put a few people on their heels yesterday with the "Bacon Milkshake"!  I am fortunate enough to have a healthy dessert recipe that you will love! From the chef at True Food~

Molten Chocolate Cake
from chef Michael Stebner- True Food
Serving Size - 6

Fresh Berry Compote

• 1 cup frozen raspberries, defrosted
• 1/4 cup water
• 2 Tbs pure cane sugar
• 3 cups fresh berries – blueberries, raspberries, blackberries

Place the frozen raspberries, sugar and water in a blender. Blend until smooth. Pour through a strainer into a bowl. Add berries and toss to combine.

Chocolate Cake Recipe Ingredients

• 6 oz Dark Chocolate, at least 70%
• 3 oz Butter
• 3 oz Almond Butter
• 3 Eggs, separated
• 6 Tbs Natural Cane Sugar
• 1 tsp Vanilla Extract

Chocolate Cake Recipe Directions

Over a double boiler, melt chocolate, butter and almond butter. Let cool. Separate the egg and place the yolks in the bowl of an electric mixer. Add 3 Tbs sugar and beat until a light, pale yellow color, about 6 minutes.
Slowly pour in the melted chocolate and mix until combined.
In a clean mixing bowl, add the eggs whites. Whisk until frothy. Slowly pour in 3 Tbs sugar and mix until soft peaks form.
Fold the whites into the chocolate/egg mixture. Carefully fold until combined.
Spray 4 oz ramekin or muffin cups with pan spray. Pour the batter into the molds, almost to the top.
Bake in a 325º oven for 12 minutes. Let cool before unmolding.
To serve: reheat in a 300º oven for 4 minutes. Spoon the fruit compote on top.


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