Use dark chocolate that has been processed correctly for the best flavanol hit.
1/4 cup (60 mL) 10 percent cream
6 oz (175 g) dark chocolate, broken into pieces
1/2 cup (125 mL) unsalted butter
3 large eggs
1/2 cup (125 mL) granulated sugar
1/2 tsp (2 mL) pure vanilla extract
1/4 cup (60 mL) cake and pastry flour
Pour cream into small saucepan. Add 2 oz (50 g) chocolate. Heat on low; slowly melt chocolate, stirring occasionally. When chocolate is almost melted, remove from heat and stir till melted. Pour into glass measuring cup and place in fridge.
Place 4 oz (125 g) chocolate in clean, small saucepan. Add butter; heat on low. Melt slowly, stirring occasionally. When chocolate is almost melted, remove from heat, and stir till melted. Set aside.
In medium bowl beat eggs with sugar for 5 minutes or until the mixture is very thick. Beat in vanilla. Fold in melted chocolate. Sift flour over the batter and fold in till well incorporated.
Grease 6 - 4 oz (125 g) ramekins with unsalted butter. Scoop chocolate batter into ramekins till half full. Drop in 1 heaping teaspoon of the cooled chocolate mixture. Scoop remaining chocolate batter into ramekins. Store in fridge for 2 hours or up to 1 day.
To serve, preheat oven to 400 F (200 C). Remove ramekins from fridge. Bake for 15 minutes. Remove from oven and let cool for 5 minutes. Run knife around edges and flip onto plate. Serve with berries. Serves 6.
Each cake contains: 405 calories; 4 g protein; 22.5 g total fat (13.7 g sat. fat, 0 g trans fat); 43.5 g carbohydrate; 1 g fibre; 38 mg sodium
source: "Chocolate chocolate everywhere", from alive #316, February 2009
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