ÌÇÐÄ´«Ã½

Chocolate, particularly dark chocolate, contains antioxidants that promote heart health. The cocoa used to make chocolate is rich in flavonoids (also found in green tea, red wine, apples and grapes) that are linked to a decreased risk of cardiovascular disease. Dark chocolate also contains cocoa phenols, which studies have found to lower blood pressure. Oleic acid, one of the "good" fats, which is also found in olive oil, accounts for one-third of the fat in chocolate. It has been shown to be heart healthy.

White chocolate does not have the same health merits because it is not made with cocoa.

Prep Time:ÌýÌý15 minutes

Cook Time:Ìý 10 minutes

Serves:Ìý 10

Per Serving:Ìý 264 calories, 18g fat, 22g carbs, 5g protein,1g fiber, 50mg sodium

NOTE: ÌýThis recipe is OK for those on the LMDÌý(Low Microbial Diet), if consumed within 24 hours of baking.

Ingredients:

Cooking Directions:

1. Preheat oven to 350°ÌýF.
2. Sift the cocoa and flour together. Brush ten 4oz ramekins with melted butter and dust with the cocoa-flour mixture.
3. Melt the chocolate and unsalted butter over a double broiler OR melt in the microwave on low power.
4. Whip the eggs with a mixer on high speed until pale yellow and fluffy, about 5 minutes.
5. Fold the chocolate mixture into the eggs.
6. Sift the cake flour and sugar together. Fold the flour-sugar mixture into the chocolate-egg mixture.
7. Fill the ramekins about ¾Ìýfull.
8. Bake for 8-10 minutes. The centers should still be runny and the outside edges should be firm.
   (This can be made ahead of time and stored in the refrigerator up to 2 days.)
9. Reheat in the microwave on low power for two to three 20-second blasts, until warm. Unmold onto a plate and serve with low-fat ice cream or nonfat frozen yogurt.