April 1st, 2009
Recipe by LeeAnne Wright
Preheat oven to 450-deg. F. Butter six ovenproof ramekins (6 oz.) generously. Stir chocolate and butter in heavy medium-sized saucepan over low heat until melted. Remove from heat. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, melted chocolate mixture, flour and spices. Pour batter into dishes, dividing equally. Bake cakes until sides are set but centre remains soft and runny, about 12 minutes (or a few minutes more if the batter was cold). Let sit for 2 minutes before running a small knife around cakes to loosen. Immediately turn cakes out onto plates. Serve with chocolate ice cream topped with Chocolate Whiskey Sauce if desired.
Nutrients per serving: 511 calories, 35 g fat, 42 mg calcium, 171 mg sodium, 50 g carbohydrates, 2 g fibre, 8 g protein. Good source of folate.