Ingredients
- 1 tablespoon butter
- 1/4 teaspoon vanilla
- 1 tablespoon heavy cream
- 1 egg
- 2 tablespoons cocoa
- 1 tablespoon Truvia "powdered sugar" (10 grams) *
- Pinch salt
- 1 square Lindt 70% cacao chocolate, broken into two pieces
Preparation
Step 1
Put the butter in a 2-cup glass measuring cup; cover with plastic wrap. Poke a couple small holes in the plastic with a toothpick. Microwave about 20 seconds to melt the butter. Whisk in the vanilla, cream and egg until well blended. Add the cocoa, Truvia and salt; whisk until smooth. Cover with plastic wrap and microwave on HIGH about 30-40 seconds or just until it is slightly set. Remove from the microwave and cut a small "X" in the top of the cake with a sharp paring knife. Insert the chocolate pieces, one on top of the other, so that they don't show too much from the top. Cover again and microwave another 30 seconds or so or until the cake is fully set. Invert the cake onto a dessert plate and let it cool briefly before eating. It will be extremely hot otherwise. Some of the chocolate oozed out of the bottom of mine so I just spread it around like icing.
* You'll need approximately 1 teaspoon of spoonable Truvia powder to equal a tablespoon powdered. See my Truvia tips for more information about making Truvia powdered sugar and how to measure it.
Makes 1 serving
Per Serving with 70% Lindt: 314 Calories; 28g Fat; 10g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs