Download Free Coronavirus PDF

Decadent Chocolate Dessert

This is like a cross between chocolate pudding and a very gooey brownie. This recipe will require small cooking cups called ramekins that are 4 inches in diameter.


  • Canola oil for greasing
  • 2 whole eggs
  • 1 egg yolk, separated (see the meringue recipe to get your leftover yolks)
  • 1/2 cup stevia
  • 1/3 cup unsweetened cocoa, such as Hershey’s
  • ½ cup whole wheat flour
  • 1/2 stick butter, melted
  • 1/2 cup applesauce, unsweetened
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 325F.
  2. Take out a large roasting pan with handles if you have one, or a 9 x 13” pan with firm sides (not too flimsy).
  3. Measure the water volume of the pan by filling it 3/4s of the way to the top.
  4. Pour that water into a saucepan with a lip, or into measuring cup and then your electric kettle or tea kettle, and heat to a full boil.
  5. Grease 6 4-inch ramekins well.
  6. In a large glass bowl, using a hand mixer on medium speed, beat the eggs until light in color.
  7. Beat in the stevia until just combined.
  8. Beat in the cocoa, flour, melted butter, applesauce, and vanilla extract.
  9. Mix gently until well combined, scraping down the sides as needed.
  10. Pour the batter into the prepared ramekins, dividing it evenly and smoothing out the tops.
  11. Set the filled ramekins into the large baking pan, putting them all on one side of the pan.
  12. Be sure the water is boiling. Pour the water into the baking pan, on the opposite side from where the ramekins are sitting. Be careful not to splash yourself or the tops of the ramekins.
  13. Fill the pan until the ramekin sides are half to 3/4s covered.
  14. Gently slide the ramekins in the water, being careful not to splash, until the 6 are evenly spaced in the pan.
  15. Place in the pre-heated oven and bake for 45 to 50 minutes, or until the top is crispy and the rest of the batter is firm but not set solid.
  16. If you want it firmer, cook for another 5 to 10 minutes. If you want to serve it warm after dinner, turn off the oven after 50 minutes and leave them to sit until you are ready to devour them.

The net carb count for this entire recipe is around 80, so divide by the number of servings, usually 6, but you might split them if you find this dessert too rice.

Homemade Chocolate Syrup


  • 1 cup water
  • 1 cup unsweetened cocoa powder, such as Hershey’s
  • 1 teaspoon pure vanilla extract
  • 1/2 cup honey
  • 1/4 cup maple syrup


  1. In a sturdy saucepan with a solid bottom, over a high flame, heat the water to boiling.
  2. Turn the flame to low and add the cocoa powder and extract. Stir well to combine, until it is smooth, with no lumps.
  3. Add the honey and maple syrup and stir well. Bring to just about boiling, stirring constantly.
  4. Reduce the heat to low and simmer 4 minutes, until it has thickened to your desired consistency. Use as is on ice cream or other desserts.
  5. Any remaining can be stored in a jar and used as desired. You can heat in the microwave for 15 to 30 seconds to make it pourable or spreadable again.

Net carbs are 60 for the whole batch.