Love is always sweeter when expressed with chocolate! Especially on Valentine's Day.
Yes, chocolate... And the more ooey-gooey deeply chocolaty, the better. Still, there's no sense overdoing it. That's why this chocolate dream of a recipe takes the form of small-ish individual cakes rather than a single, family-sized gut-buster.
It's also why I've replaced the butter usually found in chocolate cakes with non-fat Greek yogurt. It's in the mix strictly as a lower-fat way of adding body to the finished product.
Warm double-chocolate cakes with raspberry sauce
Start to finish: 3 hours 20 minutes (30 minutes active)
For the chocolate cakes:
1/4 cup sugar, plus 8 teaspoons for coating the ramekins
4 1/2 ounces bittersweet chocolate, divided
2 large eggs, whites and yolks separated and brought to room temperature
1/3 cup plain nonfat Greek yogurt
For the sauce:
1 1/2 cups fresh or frozen raspberries (if frozen, thaw, drain and retain the liquid)
1 1/2 tablespoons sugar
Coat eight 1/3 - or 1/4 -cup ramekins with cooking spray. Sprinkle about 1 teaspoon of sugar into each, swirling it around to coat the bottom and sides, then dumping out any excess.
Finely chop 2 1/2 ounces of the chocolate. Cut the remaining 2 ounces into 16 pieces, roughly the same size, then set those aside.
Bring a small saucepan of water to a bare simmer. Set a medium stainless steel bowl over it and add the 2 1/2 ounces of finely chopped chocolate to that. Heat, stirring occasionally, until the chocolate is melted.
While chocolate is melting, in another medium bowl use electric mixer to beat egg yolks with 1 tablespoon of sugar until they're thick and lemon colored, about 4 minutes. Set bowl aside, clean beaters well.
In third medium bowl, use electric mixer to beat egg whites until they form soft peaks. Add leftover 3 tablespoons of granulated sugar little at a time and continue beating until whites hold stiff peaks. Set aside.
Remove melted chocolate from heat. Add yogurt and stir well. Add egg yolk mixture and stir well. Add one-third of egg whites to chocolate mixture, stirring well, then gently fold in remaining egg whites until they are just combined with chocolate mixture. Divide batter among prepared ramekins. Cover and chill for 1 hour.
While the cakes are chilling, heat oven to 325 degrees and prepare sauce.
In blender, puree raspberries with sugar. Pour mixture through mesh strainer, using silicone spatula to press pulp. Discard pulp and seeds. Thin sauce with water or with reserved raspberry liquid (if using frozen berries) until sauce has a nice pouring consistency.
Remove ramekins from fridge, tuck 2 pieces of cut chocolate into center of each and bake in middle of oven for 15-18 minutes, or until just springy when touched. Let cool for 5 minutes, then unmold or serve in ramekins. Serve drizzled with raspberry sauce.
Per serving: 140 calories; 70 calories from fat (50 percent of calories); 8 g fat (3.5 g saturated; 0 g trans fats); 45 mg cholesterol; 20 g carbohydrate; 3 g fiber; 16 g sugar; 4 g protein; 20 mg sodium.