Chocolate Lava Cake


2 teaspoons unsweetened cocoa powder
1 stick unsalted butter, plus extra for greasing
8 ounces semisweet chocolate, coarsely chopped
1/3 cup granulated sugar
2 eggs, plus 2 egg yolks
3 tablespoons all-purpose flour

Orange Compote

1 large orange, peeled and segmented
2 teaspoons granulated sugar
1 teaspoon cornstarch
1/2 cup muscat wine


  1. Preheat the oven to 350°F. Grease four 2/3-cup individual dessert molds, then coat with the cocoa powder, tapping out any excess. Transfer the molds to a baking sheet.
  2. Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl, stirring until smooth. Let cool for a few minutes.
  3. In a large bowl, beat together the sugar, eggs, and egg yolks, using an electric handheld mixer, until thick, pale, and fluffy and doubled in volume. Gently stir the cooled chocolate into the mixture, then fold in the flour.
  4. Divide the batter between the prepared dessert molds, filling them three-quarters full. Cook in the oven for 12 minutes.
  5. To make the orange compote, put the orange segments into a skillet and heat gently, then stir in the sugar and cook gently until the mixture starts to sizzle.
  6. Mix the cornstarch with a little water to a paste, then add with the wine to the oranges and cook until the compote has reduced by half.
  7. Remove the lava cakes from the oven and use a sharp knife to slide around the edge of each dessert mold to release.
  8. Turn out onto four plates and carefully remove the molds. Serve immediately with the orange compote.

Makes 4 servings.

Source: Chocolat


Easy Flourless Chocolate Cake


16 tablespoons (2 sticks) unsalted butter, plus additional for greasing pan
12 ounces fine-quality bittersweet chocolate (70% cacao), coarsely chopped
5 large eggs
1 cup sugar
7 tablespoons water
mascarpone or whipped cream to serve


  1. Preheat oven to 300°F, with rack in middle. Butter a cake pan and line bottom with a round of parchment paper, then butter parchment.
  2. Melt chocolate with butter in a large metal bowl set over a pan of barely simmering water, stirring occasionally. until just smooth, then remove from heat.
  3. Beat together eggs and 1/3 cup sugar in a large bowl with an electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve when beater is lifted, about 5 minutes in a standing mixer or 10 minutes with a handheld.
  4. Heat remaining 2/3 cup sugar and 7 tablespoons water in a small saucepan over medium-low heat, stirring, until sugar is dissolved and syrup is clear, about 2 minutes.
  5. Pour hot syrup into melted chocolate, stirring to combine, then cool 10 minutes.
  6. Add chocolate syrup, a little at a time, to egg mixture, beating at medium speed, and continue to beat until just incorporated, then pour batter into cake pan.
  7. Put cake pan into a roasting pan lined with a kitchen towel, then add enough boiling-hot water to reach about three quarters of the way up side of cake pan. Bake until just set, 50 minutes to 1 hour.
  8. Cool cake completely in water bath before unmolding, at least 2 hours.
  9. To serve, run a thin knife around edge of cake pan to loosen if necessary, then invert a flat platter over pan and flip cake onto platter. Carefully peel off parchment. Serve with mascarpone or whipped cream.

Makes 6 servings.

Source: Gourmet Italian

Chocolate Mug Cake


3 tablespoons unbleached all-purpose flour
2 tablespoons brown sugar
2 teaspoons cocoa powder
1/4 teaspoon baking powder
3 tablespoons milk
1 tablespoon canola oil
1 drop vanilla extract
10 semisweet chocolate chips (1 teaspoon)


  1. In a 1 cup-capacity coffee cup, combine the flour, sugar, cocoa powder, and baking powder. Add the milk, oil, and vanilla.
  2. With a fork, gently stir until the batter no longer has lumps. Sprinkle with the chocolate chips.
  3. Cook the cake in the microwave for 45 seconds. Let cool for 5 minutes to allow for the cake to finish cooking.

Makes 1 servings.

Source: Ricardo magazine

Dark Chocolate Brownies with Peanut Butter Filling


1/2 cup butter
8 oz semi-sweet dark chocolate, coarsely chopped
1/2 cup sugar
1/2 cup brown sugar
3 eggs
2 tsp vanilla
2/3 cup all-purpose flour
2 tbsp cocoa powder
1/8 tsp salt


3/4 cup peanut butter
1 cup icing sugar
1 tsp vanilla
2 tbsp milk


  1. Melt butter and chocolate in saucepan over low heat or in microwave on high in 20 second intervals. Stir to combine.
  2. Meanwhile, using mixer, beat peanut butter, icing sugar, vanilla and milk together on medium speed to form a thick crumbly mixture. Set aside.
  3. Pre-heat oven to 350°F (180°C). Line a 9-inch square pan with parchment paper.
  4. Whisk both sugars into the melted and cooled chocolate mixture. Add eggs one at a time, whisking well after each addition. Whisk in vanilla. Fold in flour, cocoa powder and salt.
  5. Spread half of brownie mixture into pan. Take large chunks of the peanut butter filling and flatten with your hands. Lay flattened pieces in a layer on top of the brownie mixture in the pan. Spread remaining batter mixture over top.
  6. Bake brownies for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool completely in pan on a wire rack. Slice into squares or desired shapes.

Makes 16 squares.

Source: Manitoba Egg Farmers

Avocado-Dark Chocolate Glazed Doughnuts


1 1/2 cups whole-wheat pastry flour (sifted)
3 Tbsp unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 medium ripe avocado, mashed (about 1/2 cup)
1 large egg
1/2 cup sugar substitute
1 cup fat-free milk or unsweetened almond or soy milk
2 Tbsp canola oil
1 1/2 teaspoons pure vanilla extract
cooking spray


1/3 cup pure dark cacao (chopped)
1/2 medium ripe avocado, mashed (about 1/4 cup)
2 tablespoons fat-free milk or unsweetened almond or soy milk


2 Tbsp pistachio nuts (chopped, unsalted)


  1. Preheat the oven to 350°F.
  2. Using an electric mixer, beat the remaining 1/4 cup avocado into the cacao until very smooth. Beat in the remaining 2 tablespoons milk.
  3. Spread 1 tablespoon of glaze over the top of each doughnut. Sprinkle with the pistachios.
  4. In a large mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
  5. In a separate large mixing bowl, using an electric mixer, beat together 1/2 cup avocado and the egg until smooth. Add the sugar substitute. Beat until the mixture is smooth and fluffy.
  6. Whisk in 1 cup milk, the oil, and vanilla until incorporated.
  7. Pour the avocado mixture into the flour mixture. Beat on low speed for 1 minute. Increase the speed to medium and beat until the ingredients are well combined. Use a spatula to stir in any of the dry mixture that remains on the sides or bottom of the bowl.
  8. Lightly spray a 12-cavity doughnut pan with cooking spray. Pour the batter into the wells, filling each three-fourths full (about 1/4 cup in each). Don’t cover the center hole.
  9. Bake for 13 to 16 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from the oven. Let cool slightly.
  10. Place a large wire rack on a large baking sheet. Turn out the doughnuts onto the rack.
  11. In a small bowl, microwave the cacao on 100 percent power (high) for 30 seconds. Remove from the microwave. Stir until fully melted. Add mashed avocado and milk. Mix well.
  12. Apply the glaze on top of the doughnuts and sprinkle chopped pistachio nuts on top before serving.

Makes 12 doughnuts.

Source: American Heart Association