Cooking Light offers several chocolate recipes that are under 250 calories. Remember that's per serving, and your idea of a serving may be different. How big a slice do you cut? The following recipe will divide into 6 servings, each serving about 250 calories.
Here's a recipe at myrecipes from Cooking Light for Dark Chocolate Orange Cake. Use an eight-inch springform pan for this rich and fudgy dessert. Dark chocolate and orange are a classic flavor combination.
DARK CHOCOLATE ORANGE CAKE
3/4 cup powdered sugar
3 large eggs
2 tablespoons cornstarch
3 tablespoons unsweetened dark cocoa
2 tablespoons fresh orange juice
1 tablespoon Triple Sec (orange-flavored liqueur)
1 tablespoon hot water
Dash of salt
2 ounces bittersweet chocolate, chopped
Powdered sugar (optional)
Orange rind strips (optional)
Preheat oven to 350°
1. Coat an 8-inch springform pan with cooking spray; line bottom of pan with parchment or wax paper. Wrap outside of pan with aluminum foil.
2. Place 3/4 cup sugar and eggs in a bowl; beat with a mixer at high speed 7 minutes.
3. Combine cornstarch and cocoa in a small bowl; set aside. Place juice, liqueur, water, salt, and chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring every 20 seconds until smooth. Add cornstarch mixture; whisk until smooth.
4. Gently stir one-fourth of egg mixture into chocolate mixture; gently fold into remaining egg mixture. Scrape batter into prepared pan. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350º for 20 minutes or until top is set. Remove cake pan from water; cool 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; cool to room temperature. Cover and chill at least 4 hours or overnight.
Garnish with powdered sugar and rind just before serving, if desired.