CHARLESTON, W.Va. -- There are some people who say they don't like chocolate. For most of us -- who could eat a hubcap if it was first dipped in melted chocolate -- that admission is difficult to understand. Apart from those who might have an allergy, I'm not certain I fully trust anyone who can turn down chocolate.

Even so, we overlook their flaw and love and respect them while continuing to do our part to keep the chocolate factories working overtime.

Chocolate might seem a strange ingredient to be discussing in a "healthy" column, but dark chocolate has been proclaimed as good for us.

Not ingested by the pound at one sitting, of course, but in a modest amount on occasion.

Because I didn't bombard you with Christmas cookie recipes, allow me to slip this decadent chocolate dessert past you. It falls well under the food police radar as a temptation that has been modified as far as possible and still be yummy. I found it in a publication of healthy recipes.

It can be whatever you like -- call it a slice of cake or a frosted brownie. It would ring in 2011 in a sweet and satisfying fashion.

The 60 percent cocoa bar is easy to find, generally on the same shelf as the baking chocolates.

That reminds me of the sugar-free (sweetened artificially) chocolate chips that were once on the same shelf. They still may be there in some markets, but I haven't seen them in a while where I shop.

I once checked the fine print of the carbs per serving in them against the regular sugared chocolate chips. The numbers were the same. I laughed to myself as I put them back on the shelf. As discussed in this column before, the lower the calories, fat and possible sugars are in a product, the higher (or at least equal) the carbs.

Sugar-free ice cream is another example. The numbers are better in the house brand regular/standard ice cream. Do you find that true when you are shopping, too?

Here's wishing you a very happy, chocolate-coated new year!

Chocolate Ganache Cake

Makes 12 servings.

     2     ounces 60 percent dark baking chocolate, coarsely chopped (package may say "bittersweet")

     2     tablespoons butter

     3/4  cup boiling water

     3/4  cup sugar

     1/4  cup buttermilk

     1    egg

     1     teaspoon vanilla

     1    cup flour

     1     teaspoon soda

     1/2     teaspoon salt

Ganache:

     3     ounces 60 percent dark baking chocolate, coarsely chopped

     1/4  cup half and half

PLACE chocolate and butter in large bowl; add boiling water and stir until smooth.

STIR in sugar, buttermilk, egg and vanilla.

COMBINE flour, soda and salt in another bowl; whisk flour mixture into chocolate mixture just until blended. Mixture will be thin.

POUR into 9-inch sprayed cake pan.

BAKE at 325° for 18 to 30 minutes or just until center is baked through and toothpick inserted near center comes out clean.

COOL in pan 10 minutes, then invert onto serving plate.

COMBINE chocolate and cream for ganache in small saucepan; heat, whisking until melted and smooth.

SPOON over top of cake; let ganache set before serving.

Nutrition information: Per slice (1/12 recipe): 179 calories, 7 grams fat, 4 grams saturated fat, 26 milligrams cholesterol, 236 milligrams sodium, 28 grams carbohydrates, 1 gram fiber, 3 grams protein.

Reach Judy Grigoraci at ...@suddenlink.net.