Click to see a close-up

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

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

This is really more like a pudding than a cake but it's quite nice and chocolaty. Be sure to eat it while it's still warm for the best "lava" effect but not so hot that you burn your mouth. You can substitute about 4-5 teaspoons of granular Splenda for the Truvia but it will make the chocolate taste very bitter and will increase the carb count (unless you use liquid Splenda). I might try inserting 2 squares of chocolate next time for more lava. I think that the cake could have been a little sweeter so I might try using 4 teaspoons of Truvia powdered sugar the next time or about 13-14 grams by weight. Click the photo to see a close-up.

NOTE: I noticed that Lindt has changed the formula for the 70% chocolate and it now has a slightly higher carb count than before. If you don't mind very bitter chocolate, you can save a couple carbs by using the Lindt 85% cacao instead. They haven't changed the carb count on that one. Here are the counts for the cake made with the darker chocolate:

Per Serving 85% Lindt: 304 Calories; 28g Fat; 10g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs

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