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3/4 cup butter, cut into pieces
Six ounces sugar-free dark or 70% chocolate
2 teaspoons instant coffee granules
4 large eggs
2/3 cup Whey Low Powdered (or Splenda Granular – although this doesn’t cream well)
1 teaspoon vanilla extract
1/3 cup flour
1/4 teaspoon cinnamon
Splenda-sweetened cherry pie filling or sugar-free raspberry jam, warmed
1-2 teaspoons Amaretto OR 1/4 teaspoon brandy extract
Whipped cream
Preheat oven to 400 degrees. Generously grease eight 4-ounce custard cups. Microwave the butter, chocolate, and instant coffee one minute or until butter is melted. Stir to melt chocolate completely. Set aside to cool.
In a medium bowl beat eggs, sugar sub, and vanilla with an electric mixer for 3-4 minutes or until light and fluffy. Beat in chocolate mixture. Stir together flour and cinnamon in a small bowl and add to batter, folding in just until incorporated. Divide batter evenly among prepared cups. Place cups on a cookie sheet and bake for 10 minutes or just until firm on edges and soft in the center. Cool cakes for 5 minutes and invert onto dessert plate.
Stir the amaretto or extract into the pie filling. Spoon pie filling over cake and top with splenda-sweetened whipped cream.
Makes 8 servings.
Per Serving: 216 Cal; 5 g Protein; 21 g Tot Fat; 8 g Carb; 2 g Fiber; 1 g Sugar; 88 mg Sodium