Warm Chocolate Fantasy

To prepare the ramekins:
2 teaspoons cocoa
2 teaspoons flour
1 tablespoon unsalted butter, melted

For the Warm Chocolate Fantasy:
5 ounces bittersweet or semisweet chocolate
1/2 cup unsalted butter (1 stick)
4 large eggs, at room temperature
1/4 cup cake flour
1 cup confectioners' sugar

Directions:
Preheat the oven to 350-degrees.

Sift the cocoa and flour together. Brush ten 4-ounce ramekins with melted butter and dust with the cocoa-flour mixture.

Melt the chocolate and unsalted butter over a double boiler.

Whip the eggs with a mixer on high speed until pale yellow and fluffy, about five minutes.

Fold the chocolate mixture into the eggs.

Sift the cake flour and sugar together. Fold the flour-sugar mixture into the chocolate-egg mixture.

Fill the ramekins about 3/4 full.

Bake for eight to ten minutes. The centers should still be runny and the outside edges should be firm. (This can be made ahead of time and stored in the refrigerator up to two days.)

Reheat in the microwave on low power for two or three 20-second blasts, until warm. Unmold onto a plate and serve with fat free Cool Whip, low-fat ice cream or nonfat frozen yogurt.

Serving Size: One individual cake

Recipe makes ten servings.

Nutrition Facts per Serving:
Calories 264
Total Fat 18g
Saturated Fat 10g
Protein 5g
Total Carbohydrate 22g
Dietary Fiber 1g
Sodium 50mg
Percent Calories from Fat 60%