This rich and indulgent chocolate dessert is sure to satisfy the craziest of chocoholics.
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
How to Make It
Preheat oven to 350°.
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.
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.
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.
I really enjoyed this recipe. I dusted them with powdered sugar when I served them, so next time I would omit the coating of sugar in the ramekins. I couldn't even tell it was there honestly, and that's just more calories and sugar! The chocolate chips turn molten inside, it's so good! The leftovers reheated easily the next day too. I just warmed them on 50% power in the microwave until warm, and they tasted just like when they came out of the oven. Note: I actually calculated these at about 250 calories. Like another reviewer, I think the calorie count is off.
This was so decadent and rich! This is a great way to get that chocolate craving satisfied without going crazy on calories! The only change I would made next time is to dust the ramekin with flour instead of sugar. The sugar made the cake a little crunchy and chewy on the edges and I prefer a softer edge. Other than that, this was superb. I added a dollop of Cool Whip Free to help cut the richness and it was delish! Definitely will be added to my menus when I need that chocolate fix!
This is one of the BEST dessert recipes around. I always have the ingredients on hand and they are so easy to put together. I make this more than any other dessert recipe, mostly on Saturday nights home after a nice dinner. I just use a muffin pan instead of individual ramekins, and I usually double it to give us 8. My family and I eat them with vanilla frozen yogurt. The warm, gooey sweet dessert goes great with a cool creamy frozen yogurt or ice cream. A couple of years ago, we went Gluten Free, so now I just substitute a GF flour and the recipe still works great!