Flourless Chocolate Lava Cake

     It is the holiday season and I have to create a delicious desert for our office Christmas party.  Since I can’t do gluten or dairy and we are getting tired of coconut everything, I decided to get inventive.  Ellen says the result is superb.  This recipe is for a small 8x8 pan, which I will double and put in a spring form pan for the party.  I used clarified butter to avoid dairy proteins, but that is not necessary for most of you.  This desert tastes great but will have almost no sugar impact as Dr Dave’s sugar has none and the brown rice syrup has very little (glycemic index of 30).  (I get my syrup at the Korean super Market in Rancho.)

  8 oz. Dark Chocolate
  5 Tbs. Butter
      Melt together in a double boiler

  3 eggs
  ¾ cup Dr Dave’s Sugar Substitute
  1/3 cup Brown Rice syrup
  1 tsp. Vanilla
  ¼ tsp. Powdered Ginger
  ¼ tsp. Cinnamon
  5 Tbs. Corn Starch

     Preheat oven to 350 degrees
     Beat eggs with sugar substitute for 5 minutes
 (or use double the amount of some other sugar)
     Beat in the Brown rice syrup, then the Ginger,
     Vanilla, Cinnamon, and Corn Starch.
     Now fold the Chocolate-butter mixture from your double boiler into the egg mixture.
     Pour into an 8x8 pan and
     Bake for 18 to 20 minutes…the center will be mushy but not runny.
     For a real treat, serve this dish while still hot with some whipped cream or maybe some coconut milk vanilla icecream.