Molten Chocolate Cakes With Raspberries

Serves 6

1/4 cup plain all-purpose flour
1/3 cup powdered sugar, sifted
3/4 cup ground almonds
2 egg whites, beaten
3 ounces butter
6 ounces dark chocolate, melted
Four 1/3-ounce squares dark chocolate
1/4 cup raspberries, to serve

Preheat the oven to 300˚F. Place flour, sugar, ground almonds, egg whites, butter, and 6 ounces of chocolate in a bowl and mix well to combine. Spoon half the mixture into four 1/2-cup capacity ovenproof dishes. Place the chocolate squares on top of the mixture and top it with the remaining mixture. Bake for 20 minutes or until cooked but gooey in the middle. Let stand for 5 minutes before turning out. Serve with fresh raspberries.

Note: The chocolate center stays soft around an hour after baking. The cakes can be made ahead of time. When you’re ready to serve them, simply put them in the microwave for a few seconds to soften the centers again.

TD&N Nutrient Analysis: Calories: 378; Total Fat: 29 g; Saturated Fat: 13 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 10 g; Cholesterol: 46 mg; Sodium: 34 mg; Carbohydrates: 26 g; Fiber: 4 g; Protein: 7 g

TD&N Tip: To keep your healthy eating on track, do yourself and someone else a favor: Halve the calories and fat by sharing this dessert. It’s rich and delicious and a few bites will be deliciously satisfying.