Chocolate Lava Cake

1/2 cup butter
4 ounces bittersweet chocolate (about 1 chocolate bar)
2 eggs
2 egg yolks
1/4 cup white sugar
2 teaspoons all-purpose flour

1. Preheat oven to 425 degrees F. Butter and flour four 4-ounce ramekins or custard cups.
2. In the top of a double boiler, heat the buter and chocolate until chocolate is almost completely melted.
3. Beat the eggs, egg yolks, and sugar together until light colored and thick.
4. Stir together the melted chocolate and butter. Whie stirring, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
5. Divide the batter between the four molds and bake for 8-12 minutes. The center of the cake will still look quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with berries, ice cream, or whipped cream.

NOTE: The batter can also be made early and stored in the fridge until ready to use. Take it out before dinner though so its not cold before baking.

Calories 475
Total Fat 37.1 g
Cholesterol 270 mg

Baked Dijon Salmon Recipe

1/4 cup butter, melted
3 T Dijon mustard
1 1/2 T honey
1/4 cup bread crumbs
1/4 cup finely chopped pecans
4 t chopped fresh parsley
4 (4 ounce) filets
salt and pepper to taste
1 lemon, for garnish

1. Preheat oven to 400 degrees F
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix bread crumbs, pecans, and parsley together.
3. Brush each salmon fillet lightly with honey mustand mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4. Bake salmon 12-14 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Calories 375
Total Fat 24.1 g
Cholesterol 97 mg