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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Chocolate Decadence

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

Cooking Light DECEMBER 2003

  • Yield: 4 servings

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 31%
  • Fat: 11g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.1g
  • Carbohydrate: 52.1g
  • Fiber: 1.6g
  • Cholesterol: 13.4mg
  • Iron: 2.2mg
  • Sodium: 140mg
  • Calcium: 27mg
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