Best Dessert Ever

If you’re anything like me, January is a month to get things back on track. Like, uh, my diet. (Wii Fit and Live Healthy Iowa are two pretty strong motivators in my life right now, though nothing holds a candle to my seven-year-old saying: “Mom, I like to pinch your butt ‘cuz it’s squishy.” Sigh.) But I’m a bit of a rebel, and my new year can’t be all rice cakes and tofu. Okay, who am I kidding?! I haven’t eaten a rice cake since college and I’ve never sampled tofu. But you know what I mean. I gotta have it my way. And my way includes the occasional, decadent treat. My favorite? My Molten Fudge Cake with Raspberries & Cream. Oh, be still my heart. Feel like cheating a little? A lot? This is the way to do it. And here, a picture of raspberries to mitigate the shock of all that chocolate. All the fruit almost makes this feel like a healthy recipe. Take that Live Healthy Iowa.

Molten Fudge Cake with Raspberries & Cream

4 ounces dark baking chocolate (I like Ghirardelli)

1 stick (1/2 cup) butter (the real deal, no cheating)

1 cup powdered sugar

2 eggs

2 egg yolks

1 tsp. vanilla

pinch of salt

6 tbsp. flour

To make: Preheat oven to 425 degrees. Generously butter 6 ramekins (you can use a muffin tin if you don’t have ramekins). Melt butter and chocolate in saucepan on low, stirring constantly. Stir in sugar until blended. Let cool. In a separate bowl, whisk eggs and yolks. Add vanilla and salt, blend well. When the chocolate mixture is room temperature, whisk in the egg mixture slowly. Stir in flour. Divide batter between ramekins. Bake for 12 minutes or until sides are firm but centers are soft. Gently slide a knife around cakes to loosen them. Invert on a dessert plate. Serve with fresh whipped cream and raspberry sauce.

Raspberry Sauce

2 cups frozen raspberries

1 tbsp. sugar

1 tbsp. lemon juice

1 tbsp. cornstarch (thinned with a little bit of cold water)

To make: Gently warm raspberries in a saucepan. Add sugar and lemon juice. Bring to a boil. Add cornstarch mixture. Stir constantly until slightly thickened (1 minute or so). Spoon hot over Molten Fudge Cakes.

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