Real chocolate can be healthy choice

In this image taken on Jan. 21, 2013, warm double chocolate cakes with raspberry sauce are shown in Concord, N.H. (AP Photo/Matthew Mead)
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Associated Press

Love is always sweeter when expressed with chocolate! And when it comes to chocolate, the more ooey-gooey deeply chocolaty, the better. But there’s no sense overdoing it, so that’s why this chocolate dream of a recipe is for individual cakes.

To make it lighter, use non-fat Greek yogurt instead of butter. You won’t miss the butter or taste the yogurt.

What you will taste is chocolate, chocolate and more chocolate, specifically dark chocolate. It’s built into the cake batter, and is a melted surprise in the center of each cake. I suggest using bittersweet chocolate that’s 60-70 percent cacao.

This recipe calls for separated eggs. Here’s my trick: Separate the eggs when they’re fresh out of the fridge. Put the whites in one bowl and the yolks in another and float each bowl in a larger bowl of hot water. Ten minutes later the eggs will be at room temp, which increases the cake’s volume.

After the batter is made, it needs to set up in the fridge for a little while before you put it in the oven. You can keep the batter in the fridge for several days before baking without any damage to the recipe’s freshness. So this is the perfect make-ahead dessert for entertaining.


Start to finish: 3 hours 20 minutes (30 minutes active)

Servings: 8

For the chocolate cakes:

¼ cup sugar, plus 8 teaspoons for coating the ramekins

4½ ounces bittersweet chocolate, divided

2 large eggs, separated and brought to room temperature

1/3 cup plain nonfat Greek yogurt

For the sauce:

1½ cups fresh or frozen raspberries (if frozen, thaw, drain and retain the liquid)

1½ T. sugar

Coat eight 1/3- or 1/4-cup ramekins with cooking spray. Sprinkle about 1 teaspoon of sugar into each, swirling it around to coat the bottom and sides. Dump out any excess.

Finely chop 2½ ounces of the chocolate. Cut the remaining 2 ounces into 16 pieces, roughly the same size, then set those aside.

Bring a small saucepan of water to a bare simmer. Set a medium stainless steel bowl over it and add the 2½ ounces of finely chopped chocolate. Heat, stirring occasionally, until the chocolate is melted.

In another medium bowl use an electric mixer to beat the egg yolks with 1 tablespoon of sugar until they are thick and lemon colored, about 4 minutes. Set the bowl aside and clean the beaters well.

In a third medium bowl, use the electric mixer to beat the egg whites until they form soft peaks. Add the remaining 3 tablespoons of granulated sugar, a little at a time, and continue beating until the whites hold stiff peaks. Set aside.

Remove the melted chocolate from the heat. Add the yogurt and stir well. Add the egg yolk mixture and stir well. Add one third of the egg whites to the chocolate mixture, stirring well, then gently fold in the remaining egg whites until they are just combined. Divide the batter among the prepared ramekins. Cover and chill for 1 hour.

While the cakes are chilling, heat the oven to 325 degrees and prepare the sauce.

In a blender, puree the raspberries with the sugar. Pour the mixture through a mesh strainer, using a silicone spatula to press the pulp. Discard the pulp and seeds. Thin the sauce with water or with the reserved raspberry liquid (if using frozen berries) until the sauce has a nice pouring consistency.

Remove the ramekins from the fridge, tuck 2 pieces of the cut chocolate into the center of each and bake in the middle of the oven for 15 to 18 minutes, or until just springy when touched. Let cool for 5 minutes, then unmold or serve in the ramekins. Drizzle with raspberry sauce.

Nutrition information per serving: 140 calories; 70 calories from fat (50 percent of total calories); 8 g fat (3.5 g saturated; 0 g trans fats); 45 mg cholesterol; 20 g carbohydrate; 3 g fiber; 16 g sugar; 4 g protein; 20 mg sodium.

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