I find it hard to bake LC but I made this for the first time last week and it was failsafe. This can be made two ways, if cooked for the shorter amout of time, the filling oozes out of the cake like lava while the outside is set like a cake. Really, really delicious especially if you have a few berries and some very thick cold whipped cream on the side. If cooked for the longer time it is more of a solid cake, either way the taste is very fudgy and extremely chocolately.

For 2:

3 tablespoons butter
2 tablespoons cocoa (a good quality one makes a lot of difference and increases the 'chocolateyness factor')
4 tablespoons sugar replacement
1/2 teaspoon instant coffee or a drop of coffee flavouring
1 tablespoon soy flour
2 eggs
1 egg yolk

1. Butter the ramekins and dust with a little cocoa.
2. Preheat the oven to 400 degrees.
3. Melt butter in microwave and add cocoa, mix.(Add 2 tablespoons hot water at this point if the mixture is too sticky looking, it should be stirable)
4. Ina seperate bowl: Beat eggs and sugar replacement together until pale and 'fluffy'. Add coffee.
5. Add eggs mixture to melted butter/cocoa and the soy flour and mix until well incorporated and yellow streaks have dissapeared. Pour into the ramekins.
6. Bake for 7-10 minutes in upper shelf. the idea is to cook the outside quickly and have an undercooked batter in the middle. The mix will look a little wet but let it rest for 2 minutes before running a knife around the edges, it will shrink away from the edges as it cools so wait before putting a plate over the ramekin and turning it upside down.
If you want it to be a more solid cake allow 15 minutes.

this looks really good but I wonder what we could sub foy soy flour? I don't have any. I have whey powder - do you think I could use that?

I think you could try whey, but my experiences with it have been that it goes gooey as manufacturers try to make it so it 'blends' well for a shake. I think you could try adding another egg white to stabilise it. remember not to cook it for too long though! G'luck.

Here's a recipe that requires a couple special ingredients, but no soy flour. If you're serious about LC baking, you NEED to get your hands on some polydextrose and play with it. It's there for texture more than sweetness. It makes gooey desserts that make everyone, including non-low-carbers, swoon and make x-rated noises. Erythritol is another one that you need; it helps with the bitterness that sometimes results from using only Splenda in chocolate recipes. You can get both erythritol and polydextrose at honeyvillegrain.com.

These come out great every time. I make them for sugar eaters and they're always a huge hit. If you have fewer than six people to feed, just cover the extra ramekins, store them in the fridge, and reheat them later. 15 to 30 seconds, depending on your microwave, will heat them up but leave the centers gooey. 30 seconds and up will cook them all the way through. (The ramekins will still be cold, but the cake inside is hot, so beware.)

Lava Cake

Ingredients:
4 ounces unsweetened baking chocolate
1 stick salted butter
12 drops Sweetzfree or 1/2 cup Splenda
1 cup polydextrose
1/4 cup erythritol
2 eggs
2 egg yolks
6 tablespoons Carbquik


Instructions:
Preheat oven to 425.
Butter 6 ramekins (6 oz) and place on baking sheet.
Melt butter and chocolate. Remove from microwave and stir with wire whisk until chocolate is completely melted. Stir in sweeteners until well blended. Whisk in eggs and egg yolks until well blended. Stir in Carbquik until well blended. Divide batter evenly between custard cups.
Bake 13 minutes, or until sides are firm, but center is soft. Let stand 1 minute. Carefully run knife around cakes to loosen and then turn out onto plate. Top with whipped cream.

kimchee, how many carbs a servings? okay i am lazy. i am new at this, but if you have it handy it would help

I know I sound stupid but what are "ramikins"?Baking pans maybe?

ramekins are little dishes
http://www.williams-sonoma.com/products/d080.jsp

funny, I forgot about this thread and then wanted lava cakes again today and came back to find a recipe and found this one!

where do you get polydextrose or ethritol? also I think there's soy flour and soy powder or something. what's the difference?

I only do occassional baking so am reluctant to spend a lot stocking a pantry of stuff that will go bad soon.

Yum, I was thinking of the Atkins Molten Cakes today and searched and found this lava cake. I couldn't find my book so I searched here.

I just finished it and it was delish!! I used Davinci's syrup & sweetzfree.