Warm Chocolate Fantasy
Low Sodium Recipe
Warm chocolate cake in ramekins topped with a creamy rich chocolate topping. Serve with fat free Cool Whip, low-fat ice cream or nonfat frozen yogurt.
To prepare the ramekins:
2 teaspoons cocoa powder
2 teaspoons all purpose 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
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.
Recipe makes 10 servings
Serving size: 1 cake
Calories: 264 (calories from Fat 60 percent); Total Fat: 18g; Saturated fat: 10g; Protein: 5g; Carbohydrates: 22g; Fiber: 1g; Sodium: 50mg