As Seen On: Episode Be My Valentine

Sounds a lot more complicated than it really is! It’s a little time consuming, but it is a labor of love! Like it more sweet? Feel free to add more sweetener!

1 pound bittersweet chocolate, chopped into small pieces (boxes of baking chocolate are 4 oz each so you will need 4 boxes)
1 Stick unsalted butter
9 large eggs separated
¾ cup stevia
1 tablespoon vanilla flavoring
dash salt
Preheat oven to 350 degrees F.

Grease cupcake pan or mini cupcake pan with butter or cooking spray.

Make a double boiler by placing a bowl with the chopped chocolate and butter over a pan with gently simmering water. Mix with a spatula until completely melted and smooth.

Beat the 9 egg yolks with the ¾ cup of stevia until the mixture is a light yellow.

Beat the 9 egg whites in a separate bowl until stiff peaks are formed.

Temper the eggs by adding small amounts of the warm chocolate butter mixture into the egg yolk mixture until the two mixtures are combined.The chocolate and eggs will become stiff so don’t be concerned.

Start adding ⅓ of the Egg White mixture into the chocolate mixture and FOLD GENTLY – try not to flatten the egg white mixture!!

When completely mixed, divide into the prepared baking cups(A 9 inch spring form pan may be substituted for the baking cups but to maintain portion control we strongly suggest the baking cups).

Set the oven timer for 8 minutes, then half way through check the cakes with a toothpick the pick should come out with some of the batter in flakes on it.

If you cook the full eight minutes and it is still runny, check every 2-3 minutes.
These cook fast in the baking cups.

Serve with whipped cream or use a sugar free sauce like chocolate or caramel sauce to drizzle the top of the cake.

These taste better if warmed in the microwave for 10-15 seconds.