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Individual Molten Chocolate Cakes

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Moelleux au Chocolat “Kitu”

Doesn’t that picture say it all?

If it wasn’t for the crinkle cuts, I would rate this one restaurant quality.  Elizabeth Bard in Lunch in Paris recommends the dollop of whipped cream.   I was so pleased with mine that I almost covered the plate with it.  I used Ellie Krieger’s recipe for Vanilla Cream Topping from Comfort Food Fix.  It’s so simple I’m even going to type it in for you.

1/4 c heavy whipping cream

1 tablespoon confectioners’ sugar

1/4 c plain Greek nonfat yogurt

1/2 teaspoon vanilla extract

Whip the cream until thick, add the sugar and whip until soft peaks form.  Gently fold in the yogurt and vanilla.

And if you want to be all fancy like me, you can add some leftover fromage blanc instead of the yogurt!


About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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