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Chocolate Decadence

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield

4 servings

This rich and indulgent chocolate dessert is sure to satisfy the craziest of chocoholics. 

Ingredients

  • Cooking spray
  • 1/2 cup plus 3 tablespoons sugar
  • 1/4 cup 2% reduced-fat milk
  • 2 tablespoons plus 2 teaspoons unsweetened cocoa
  • 1 1/2 tablespoons butter
  • 1/2 ounce unsweetened chocolate, chopped
  • 5 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 large egg white
  • 8 teaspoons semisweet chocolate chips

Nutrition Information

  • calories 315
  • caloriesfromfat 31 %
  • fat 11 g
  • satfat 5.7 g
  • monofat 2.8 g
  • polyfat 0.8 g
  • protein 4.1 g
  • carbohydrate 52.1 g
  • fiber 1.6 g
  • cholesterol 13.4 mg
  • iron 2.2 mg
  • sodium 140 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.

  3. Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.

  4. Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.