Recipe Summary

Prep time: 15 mins
Cook time: 10 mins
Yield: 10 servings

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lower in sodium
lower in sodium
lower in carbs
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Chocolate-Raspberry Winter Wonderland
This recipe serves: 10  

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

For the chocolate cake:
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, plus extra for decorating

For the raspberry sauce:

1 cup raspberries, fresh or frozen (unsweetened)
juice of 1/2 lemon
sugar (2 - 4 tablespoons, to taste)

Cooking Instructions
For the chocolate cake:

1. Preheat the oven to 350F.

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

3. Melt the chocolate and unsalted butter over a double boiler.

4. Whip the eggs with a mixer on high speed until pale yellow and fluffy, about 5 minutes.

5. Fold the chocolate mixture into the eggs.

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

7. Fill the ramekins about 3/4 full.

8. Bake for 8 to 10 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 2 days.)

9.Unmold each ramekin onto a plate and serve with a pool of raspberry sauce and a dusting of confectioners' sugar.

If reheating, warm in the microwave on low power for two or three 20-second blasts, until warm.

For the raspberry sauce:

10. Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.

11. Strain through a fine strainer, pressing with a rubber spatula to release the juices.

Serving Size: 1 individual cake

Nutritional Information
Number of Servings: 10
Per Serving
Calories 262 Carbohydrate 26 g
Fat 17 g Fiber 1 g
Protein 4 g Saturated Fat 10 g
Sodium 34 mg


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