Use your favorite chopped nut in place of pistachios, if desired.

Maureen Callahan
Recipe by Cooking Light March 2004

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Coat 4 (6-ounce) ramekins or custard cups with cooking spray, and dust each ramekin with 1 teaspoon sugar. Place on a baking sheet.

  • Combine chocolate, butter, and 3 tablespoons sugar in a small saucepan. Cook over low heat until melted. Add cocoa, flour, and salt, stirring with a whisk until blended. Gradually stir in milk; cook over medium heat until mixture thickens (about 3 minutes), stirring constantly. Remove from heat. Cool.

  • Beat egg whites with a mixer at high speed until foamy. Add remaining 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time. Spoon into prepared ramekins; sprinkle each serving with 1 teaspoon nuts. Bake at 375° for 20 minutes. Serve immediately.

Nutrition Facts

221 calories; calories from fat 37%; fat 9g; saturated fat 4.8g; mono fat 3.1g; poly fat 0.6g; protein 5.7g; carbohydrates 33.1g; fiber 1.5g; cholesterol 13mg; iron 1.1mg; sodium 174mg; calcium 52mg.
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