|Chocolate Molten Cake|
The final indulgence for the evening was a chocolate molten cake...think gooey brownie and you know what I'm talking about. I have been wanting to make something like this for a long time, but for some reason thought it would be difficult or time consuming. Then I found Mark Bittman's article and video in the NYT and knew the time had come. (As a side note_ I love Bittman and his straight forward approach to cooking).
This recipe requires only five ingredients and is incredibly easy to make. Pay close attention to the baking and don't do as I did- at seven minutes it didn't look done enough so I gave it the nine. The interior was still very soft, but not "molten" as had been my desire. That aside, this cake was deliciously sinful and worth the points hit I took. I will be making this again for the family, but may cut the amount of sugar a bit to get more of the dark chocolate bitterness that we (okay. I mean me) love so much.
Molten Chocolate Cake
Makes 4 individual cakes
1/2 cup unsalted butter, plus more for buttering the molds
4 ounces dark chocolate chunks
4 large eggs
1/4 cup sugar (or equivalent substitute)
2 teaspoons flour, plus more for dusting the molds
When you’re ready to bake, heat the oven to 450 degrees F. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute, Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet, whipped cream, or just a simple dusting of powdered sugar.
WW PontsPlus - Each cake is 11 points. Using stevia instead of sugar would bring it down to 10 points.