5 Ingredients: Hot Chocolate Cake
Gooey chocolate cake in a perfectly-portioned package -- what more could you ask for in a dessert?! This recipe is a little beyond our standard criteria for Healthy Eats desserts, so make it a special treat for your Valentine.
No fat-free alternatives here, only the real thing will do. Using one stick for the recipe comes out to 1 tablespoon per person.
Less than 1 cup of sugar gives these cakes perfect texture and just enough sweetness.
Semisweet chocolate has a pleasing balance of sweet and bitter – if you’re a fan of a darker chocolate, use that instead.
You just need a little flour to bring these cakes together. For best results, use all-purpose, unbleached flour.
Eggs make the cakes moist, light and airy – they also help boost the protein to 6 grams per serving.
Preheat oven to 400-degrees F. Coat the inside of each ramekin with butter and sugar. Melt butter and chocolate in a heatproof bowl over a pot of simmering water. Set aside to cool slightly. Meanwhile, combine eggs and sugar in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well combined. Add melted chocolate and mix on low until well incorporated. Mix in flour using a rubber spatula until just combined. Fill each ramekin halfway with batter and transfer to a baking sheet. Bake for approximately 16 minutes, until the tops are firm and just begin to crack. Serve warm.
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »