Skinny molten chocolate cake

Looks sinful, but it's not!This week I am going to share secrets and a decadent but “skinny” recipe from “The Bikini Chef”. Susan Irby AKA “The Bikini Chef” is the real deal. She knows how to squeeze calories out of a recipe and leave the flavour. I was shocked at how good and "skinny" they were. In her book, Substitute Yourself Skinny, she shows to keep the taste and cut the calories with simple substitutions.

 
Substitute Yourself Skinny has 175 super-slimming recipes that are sometimes down right decadent. Many are familiar favourites.
 
I love the way the book is organized. Susan knows you have goals and she makes it easier to accomplish them. She has sections such as: Jumpstart-Your-Day Breakfasts; Energizing Lunches; Thinner Dinners; Slimming Sides; Guilt-Free Snacks and Appetizers; and Deliciously Skinny Desserts. How easy does that sound, and how tempting?

The book has tips, tricks, calories counts, and nutritional information. Best of all, like all my favourite cooking "lite and right" books, it is done by a real chef, so you will want to eat the food.
 
Smitten for molten chocolate cake
 
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
Serving size 1 mini-molten cake
Calories per serving: Original recipe 451 SYS recipe 191
Calorie savings: 260
Skinny Secret: Whenever possible, use dark baking chocolate for recipes. It has a higher cocoa content, rich chocolate flavor, and less sugar. As an added bonus, it is more easily digested because it is rich in natural cocoa.
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