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Sugar-Free Molten Chocolate Cake and Banana Pudding

Sugar- Free Molten Chocolate Cake

by Chef Thomas Trevethan and Chef Luciano Pelligrini

Sugar free molten chocolate cake is made with sugar free chocolate and garnished with raspberry sauce, blue berries topped with whipped cream is sure an excellent healthy desert.

Number of servings (yield): 4

Prep time and Cooking time (duration): 20 minutes

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Ingredients for Sugar- Free Molten Chocolate Cake:

  • ½ Cup Sugar-Free Chocolate
  • 4 Tbsp. Butter
  • 3 Eggs
  • 1/4 Cup Artificial Sweetener
  • 1 Cup Raspberry Puree
  • 2oz Gelatin
  • ¼ Cup Blueberries
  • Strawberries
  • Chocolate swirl
  • Whipped cream

Get Ready To Work in “Real Time” to make Sugar Free Molten Chocolate Cake:

Get out these items and utensils: Knife, 1 sauce pan, baking sheet, ring mold

Get from your pantry: sugar free chocolate, sugar substitute

Get from your refrigerator:  Gelatin, raspberry puree, butter, Eggs, whipped cream

Pre-prepare the following:

  • Pre-heated oven 300 degrees
  • Slice strawberries into quarters, and blueberries in half. Place them in small bowl
  • Soak gelatin in water

Begin to cook with Chef Trevethan and Chef Pelligrini:

Prepare raspberry sauce:

  1. Pour raspberry sauce into the pan on medium heat
  2. Add gelatin in it and stir for 3 minutes
  3. Pour raspberry 1/2 raspberry sauce into berries, and mix well. Set aside

Prepare Sugar- free molten chocolate cake:

  1. Melt chocolate in microwave in small mixing bowl. Mix in softened butter to chocolate.
  2. Mix in whole eggs to chocolate, and stir in sugar substitute
  3. Once mixed, place in plastic piping bag, and squeeze mixture into ring moulds
  4. Place moulds into freezer until completely frozen.
  5. Once frozen, place in pre-heated oven 300 degrees for 10-15 minutes.

To serve:

  1. On rectangular plate, place molten cake round on one end of plate.
  2. Place seasonal berries on other end of plate, top with light whipping cream
  3. Garnish with chocolate pieces or shapes

Banana Pudding

by Chef Thomas Trevethan and Chef Luciano Pelligrini

This Banana Pudding is the luscious and creamy desert topped with cinnamon ice cream and dry caramel sauce having aromatic flavors of cinnamon and vanilla.

Number of servings (yield): 4

Prep time and Cooking time (duration): 20 minutes

Ingredients for Banana Pudding

  • 2 Bananas
  • 1 Tbsp. Cinnamon
  • 1 Tbsp. Oil
  • 1/2 Cup Sugar
  • 1/2 Cup Flour
  • 1/2 Cup Milk
  • 1 Vanilla Bean
  • 1/2 Cup Sugar Substitute
  • 1/4 Cup Cream
  • 2 Tbsp. Butter
  • Cinnamon ice cream

Get Ready To Work in “Real Time” to make Banana Pudding

Get out these items and utensils: Knife, 1 sauce pan, baking sheet, pastry bag

Get from your pantry: cinnamon .oil, sugar, vanilla bean, sugar substitute

Get from your refrigerator:  butter, cream, milk, bananas

Pre-prepare the following:

  • Pre-heated oven 300 degrees

Begin to cook with Chef Trevethan and Chef Pelligrini:

Prepare Banana Pudding:

  1. Peel bananas and place in mixing bowl with sugar.
  2. Blend in standing mixer
  3. Mix in the remaining dry ingredients and oil, and continue to mix on medium speed
  4. Place pudding mixture into a plastic pastry bag and squeeze into silicone mini cupcake mould on a baking sheet.
  5. Put water in bottom of baking sheet, so silicone mould is resting in a water bath.
  6. Place puddings into pre-heated oven 300 degrees for 20-25 minutes

Prepare Dry Caramel:

  1. Split vanilla bean open and scrap. Add vanilla bean to hot pan with sugar
  2. Caramelize sugar until a nice amber color, add in cream and butter to deglaze pan
  3. Stir constantly to prevent burning. Once well mixed, remove from heat and set aside

To serve:

  1. In serving bowl, place banana pudding in center of plate.
  2. Drizzle with dry caramel sauce
  3. Top with cinnamon ice cream
  4. Garnish with cinnamon stick