Smitten for molten chocolate cake

Skinny molten chocolate cake

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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

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