Half Your Cake and Eat It Too with Stevia In The Raw

Flourless Chocolate Lava Cake with Raspberries | http://mybakingheart.com

Available for free download on InTheRaw.com, Half Your Cake and Eat It Too is a collection of recipes that replace half of the sugar with zero calorie sweetener, Stevia In The Raw® Bakers Bag, perfect for the health-minded baker!

Developed in partnership with internationally recognized registered dietitian nutritionist, Patricia Bannan, Half Your Cake and Eat It Too is a collection of recipes to inspire health-minded bakers to prepare and enjoy the sweet treats they love but with less sugar and calories. The sweet delicious taste of Stevia In The Raw® measures cup for cup, just like sugar. So go on, bake a pie, whip up a sauce. Cut the calories in all your favorite recipes.

My favorite recipe from this eCookbook is featured below and I can’t wait to serve it this Christmas Eve! It’s rich and super-chocolatey, but with half the guilt!

Flourless Chocolate Sunken Lava Cake with Raspberries


  • 6 oz chopped semi-sweet chocolate, 60 to 62% cacao
  • 1⁄2 c canola oil
  • 1⁄4 tsp Kosher salt
  • 6 tbsp Stevia In The Raw Bakers Bag
  • 6 tbsp Sugar In The Raw Organic White
  • 4 lg eggs, separated
  • 1 tbsp unsweetened cocoa powder, for dusting on top
  • 1 c fresh raspberries


Preheat the oven to 335° F. Grease an 8” spring form pan or cake pan and line with parchment paper. In a heat proof bowl, or double boiler over simmering water, melt the chocolate, oil, and salt, stirring occasionally. Remove from the stove and set aside.

In a medium mixing bowl, combine the sugars and mix until evenly distributed. Set aside. Using a stand mixer or hand held mixer, whisk the egg yolks with half of the mixed sugars until the yolks are pale and creamy and have doubled in size, about 3 minutes. Fold the whisked yolks into the melted chocolate with a spatula, just partially incorporating them.

Using a clean mixer, whisk the egg whites with remaining sugars until just foamy, about 2 minutes. Fold the whisked whites into the chocolate mixture until evenly combined. Pour batter into the prepared cake pan.

Bake 16-20 minutes, until the sides are firm and the center is soft. Allow to cool on a wire rack for about 15 minutes. Carefully remove the cake from the pan and place on a serving plate. Dust with cocoa powder and top with fresh raspberries before serving.




Disclosure: The product, information, and gift card have been provided by the makers of In The Raw® so that I could try the product and share my thoughts and information about Stevia In The Raw® Bakers Bag. The opinions expressed in this post are my own and do not reflect the opinions of the makers of In The Raw® sweeteners.

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