1. Smitten for molten chocolate cake

    Skinny molten chocolate cake

    Click the topmost title to read

    This cake looks sinful, but it’s not!

    It’s creation of Susan Irby. She is also known as the

     The Bikini Chef.

    Susan knows how to squeeze calories out of a recipe and leave the flavour.

    I was shocked at how good and “skinny” they were. This “decadent” cake is the perfect finish to a sexy Valentine’s dinner. It is light so it won’t leave you feeling stuffed and bleated – so not sexy! Serve it with fresh berries and Rosé Champagne for a romantic dessert.


    Moet & Chandon Imperial Rosé NV radiant pink bubbly is available in cute little Minis are perfect for a more casual party or the Moet & Chandon Imperial Rosé NVtraditional 750mL size, $20 and $55. This pretty, pink bubbly its bright fruitiness and intense bouquet of red fruits and florals pairs up perfectly with rich chocolate treat and sweet berries


    Or splash out with   Moët & Chandon Grand Vintage Rosé 2006 vintage champagne!

    $ 90.


    Smitten for molten chocolate cake


    Serves 8


    Cutting back slightly on the amount of whipping cream and using fewer eggs are great ways to maintain flavor and texture without sacrificing the consistency of this dessert favorite:


    6 tablespoons butter, plus extra for greasing

    4 ounces semisweet chocolate

    2 tablespoons whipping cream

    2 tablespoons plain flour

    1 teaspoon vanilla extract

    2 eggs

    2 egg yolks

    2 tablespoons powdered sugar


    1. Preheat oven to 400°F. Lightly grease eight ramekins or custard cups with butter.
    2. In the top of a double-boiler, combine the butter and chocolate, and heat until both are melted. Stir gently to combine. Stir in the whipping cream. Add the flour. Gently stir to combine.
    3. In a medium mixing bowl, beat together the vanilla, eggs, egg yolks, and sugar until well combined and the mixture thickens, about eight minutes. Using a rubber spatula, fold one-third of the egg mixture into the chocolate mixture until it is well-blended. Repeat until all is combined.
    4. Pour equal amounts of the mixture into each ramekin, filling about 3/4-full. Bake for seven to eight, until the edges are set and the center is jiggly.


    Serves 8