Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
4 servings

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

London1's Review

June 16, 2014
This is a fantastic dessert. Very easy to make. I added some peanut butter chips as well. Great to serve to guests with ice cream

June 10, 2016
I agree. I calculated it at about 250 calories.

chs8084's Review

February 23, 2013

bethf1's Review

October 04, 2013


January 31, 2012
I made these last night, they came out very chewy :( I am not sure if the temperature of the oven was too high since it varies from one oven to another..

pogomiss's Review

May 01, 2010
Excellent. I used fat free milk (11 grams of fat is still a lot) and they came out very very well. Leftovers warm up well too. Enjoy!

JenAbigail's Review

February 02, 2014
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!

Robbin32's Review

February 04, 2012

Ariha16's Review

August 05, 2011
I think the calorie count is incorrect. It should be between 230 and 250.

EMoon3907's Review

August 19, 2014
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!