One Minute Low Carb Mexican Molten Chocolate Cake

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2.8 of 5 (4)

Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 269.8

Total Fat: 16.4 g
Cholesterol: 9.9 mg
Sodium: 155.3 mg
Total Carbs: 18.0 g
Dietary Fiber: 13.6 g
Protein: 14.3 g

View full nutritional breakdown of One Minute Low Carb Mexican Molten Chocolate Cake calories by ingredient

Introduction

The molten chocolate cake variation on the 1-minute muffin recipe was created by Linda Sue, and the Mexican variation was created by me, because I adore Mexican hot chocolate and thought that would be great flavor. I have played around with this and I think it's really, really good. I have no idea why the one rater gave it such a mediocre review, because I really think this is amazingly good for such a quick and healthy recipe. Maybe they didn't realize it was not going to be exactly the same as something made with white flour? Make this instead of having an Atkins bar or going on a chocolate binge, I promise it will sate your deep dark cravings! Careful, it's addictive so you may want to split it with someone you love! Enjoy and please do comment/rate if you make it, I love feedback. Also, check out some of my other low carb/glutenfree recipes! I thought this might make a good birthday "cake" for a low carber - if plated prettily and topped with the optional ganache, a squirt of whipped cream and some shaved LC chocolate, it would be really celebratory and won't send you into a blood sugar coma. The molten chocolate cake variation on the 1-minute muffin recipe was created by Linda Sue, and the Mexican variation was created by me, because I adore Mexican hot chocolate and thought that would be great flavor. I have played around with this and I think it's really, really good. I have no idea why the one rater gave it such a mediocre review, because I really think this is amazingly good for such a quick and healthy recipe. Maybe they didn't realize it was not going to be exactly the same as something made with white flour? Make this instead of having an Atkins bar or going on a chocolate binge, I promise it will sate your deep dark cravings! Careful, it's addictive so you may want to split it with someone you love! Enjoy and please do comment/rate if you make it, I love feedback. Also, check out some of my other low carb/glutenfree recipes! I thought this might make a good birthday "cake" for a low carber - if plated prettily and topped with the optional ganache, a squirt of whipped cream and some shaved LC chocolate, it would be really celebratory and won't send you into a blood sugar coma.

Minutes to Prepare: 2

Minutes to Cook: 1

Number of Servings: 1

Ingredients

1 tsp. organic unsalted butter (33 cals/tsp.) - you can use from zero to 2 tbsp. depending on how rich or dietetic you like it, just replace with fluid if skipped

1/4 cup flaxseed meal (120 cals) - can be increased or even doubled (240 cals) - just proportionally increase SF syrup if so - i.e. double the syrup if you double the flax

1/2 tsp baking powder (O) - I use Featherweight

2 T cocoa powder (40) - I use Wonderslim, it has no caffeine

1/4 cup liquid egg whites (25) - I use TJ's cage free

2.5 tbsp. Walden Farms maple syrup (0) - 5 if flax doubled

1 square very low carb dark chocolate (25-39) - 2 squares if using extra flax - I use 1/5 of a Chocoperfection bar - YUM and NO maltitol for those of us who have a problem with it!

For the Mexican spicing add a dash of cayenne, 1/2 tsp. vanilla, 1/4 tsp. allspice, 1/8 tsp. nutmeg & 1/2 tsp. cinnamon. (If you are really watching your carbs, leave out the cinnamon - it adds a whole carb!)

Or add 1/2 tsp. decaf coffee for mocha. (5-10 cals)

Or just basic: salt & pepper, cinnamon, other spices to taste

Nutrition is figured based on Mexican seasonings, 1/4 cup flax, 1 tsp. butter, liquid egg whites and no toppings. Remember to add in those carbs and calories if you increase anything or make the frosting!

Directions

1. Melt the butter in a large oversize mug or small cereal bowl in the microwave - usually about 10 seconds.
2. Put flaxseed meal, dry spices, baking powder & cocoa powder into a measuring cup and mix well.
3. Add the egg and sweetener to the butter and mix thoroughly, then add dry ingredients and mix again.
4. Float the square of the dark chocolate in the middle of the batter.
5. Microwave for about 45 seconds to 1 minute - more if you increase the flax. The top should look fairly wet and not be dried out. You can always put it back in for more time if you want it more dried out.
6. Carefully turn over the mug or bowl and plate. If there is gooey chocolate on the bottom, you can scrape it out with a spatula or just eat with a spoon. :-)
Topping/Frosting Ideas:
- Enjoy it straight up and warm, or if you can afford extra carbs and calories or it's for a birthday celebration:
A. It is divine with a generous dollop of whipped cream, a healthy pour of sf syrup, and a sprinkle or two of cinnamon. Whipped cream will melt from the warm cake, so a truly stable substance like cool whip will stay prettier, but won't taste as good. Your choice!
B. You could shave another square of SF chocolate on top of the whipped cream and dust a little cocoa powder over everything.
C. Make a quick ganache topping by melting 2 squares SF chocolate into 2-3 tbsp. butter or heavy cream - butter will get more solid when cool, cream will be softer. Microwave 10-20 seconds in a small bowl or cup, stir thoroughly, and pour onto cake before it cools.

Making it healthier: If you want to increase the fiber, you can simply add more flax - up to double - without needing to change the other ingredients except the SF syrup. You will probably want to add another square of chocolate, though, so as not to have to ration out just one square for so much cake!

How did I calculate this?
Nutrition info is calculated based upon mexican variation, but it's only a few cals./minor carbs more than plain or mocha.

Enjoy and please comment if you make this.

Number of Servings: 1

Recipe submitted by SparkPeople user REBECCAFRIEDMAN.