To prepare custard layer, combine 1/4 cup sugar and 1/4 cup egg substitute, stirring well with a whisk. Cook the milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add semisweet chocolate, stirring until chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
Pour the hot milk mixture into 6 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until almost set. Remove from oven; cool in pan 30 minutes. Remove ramekins from pan; drain water.
To prepare cake layer, place dark chocolate in a small glass bowl. Microwave at high 2 minutes or until almost melted; stir after 1 minute. Set aside. Beat 1/3 cup sugar and 1/3 cup egg substitute with a mixer at medium speed until well blended (about 5 minutes). Add dark chocolate and applesauce; beat until well blended. Pour evenly over the custard layer. Place ramekins in baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan. Top each serving with 1 tablespoon whipped topping.
I made a few changes to this recipe as I try to avoid using too much sugar! I used agave instead of sugar (less than the 1/4 cup and 1/3 cup listed), I also used skim milk instead of evaporated milk, I used organic, dark baking chocolate for the pudding and dark, high cocoa content chips instead of a Hershey bar. I added a little cinnamon and vanilla to the pudding. Instead of using whipped cream I took a cocoa bean and placed it on top before baking the last time around...it made a nice garnish full of antioxidants! The result is a very rich (my husband and I split one over coffee) but not too sweet chocolate dessert.
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