Warm Chocolate Cake with Citrus

(from Health Magazine on the Web)

1/4 cup hazelnuts
Cooking spray
4 ounces bittersweet chocolate (such as Scharffen Berger)
2 tablespoons butter
2 large eggs
1 tablespoon sugar
1 tablespoon brown sugar
1/16 teaspoon salt
Tangerine, blood orange, or mandarin orange sections

This rich dessert can be served either warm or cool (note: It becomes
much fudgier when cool). Prep: 15 minutes (plus 10 minutes to cool)
Cook: 36 minutes Preheat oven to 350°. Place hazelnuts on a baking
sheet; bake at 350° for 15 minutes, stirring once. Turn nuts out onto a
towel; rub off skins. Chop nuts finely. Coat 4 (4-6 ounce) ramekins
with cooking spray, and coat the insides of the ramekins with chopped
hazelnuts. Combine chocolate and butter in a microwave-safe bowl;
microwave on HIGH 1 minute, stirring every 30 seconds until mixture is
smooth. Set aside. Combine eggs, sugars, and salt in a bowl; beat with
mixer on high speed until pale and roughly tripled in volume (about 5
minutes). Gently stir one-fourth of egg mixture into chocolate mixture;
gently fold in remaining egg mixture. Divide batter evenly among
ramekins. Place ramekins in a baking pan; add hot water to pan to a
depth of 1 inch. Bake at 350° for 20 minutes or until puffy and set.
Remove ramekins from pan; cool on a wire rack 10 minutes or until cool
to touch.

Top ramekins with tangerine, blood orange, or mandarin orange segments.
Yield: 4 servings (serving size: 1 ramekin).

Nutritional Information:Calories 299 (63% from fat); Fat 23g (sat 11g,
mono 5g, poly 1g); Cholesterol 121mg; Protein 6g; Carbohydrate 25g;
Sugars 20g; Fiber 3g; Iron 1mg; Sodium 110mg; Calcium 28mg


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