Molten Chocolate Cake

Ingredients:

• 4 tbsp unsalted butter
• 1/2 lb (8 oz.) semisweet chocolate
• 1/2 cup granular sugar
• 3 tsp cornstarch
• 2 eggs
• 2 egg whites
• 4 tbsp brandy
• 4 tbsp unsalted butter, softened
• 4 tbsp granular sugar

Makes 4 Servings

1. Preheat the oven to 350 F
2. In a double broiler, melt the butter and the chocolate over medium heat, stirring constantly to smooth. When the mixture is completely melted, remove from the heat.
3. Add the sugar and cornstarch to the chocolate mixture and combine well.
4. Beat in the eggs and egg whites into the chocolate mixture and whisk all the ingredients together. Add the brandy and whisk again until smooth.
5. Line the bottom of each ramekin with a circle of parchment paper. Butter the parchment and the sides of the ramekin. Coat the insides of the ramekin with sugar, then fill with the chocolate batter.
6. Place the ramekins on a jelly roll pan or cooking sheet and bake in the oven for 20 minutes.
7. Carefully invert each ramekin onto a dessert plate. Remove the parchment circle.
8. Serve the cakes while still warm, garnished with whipped cream, vanilla ice cream, raspberry sauce or fresh berries.

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Note: This recipe is from Calphalon. I know I'm going off course for a little bit but I want to cook without borders and I want to live a little! I've always wanted to try make my own molten chocolate cake @ home instead of paying $$ for it. I altered this recipe to make it low-fat.  If you don't have brandy on hand, you can substitute different liqueurs such as Frangelico, Grand Marnier, Amaretto or Creme de Mint. I also highly recommend seving this dish with fresh fruit and a homemade raseberry sauce.