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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This Cooking Light version of a sinful dessert is wonderful. Very intense flavor, and easy to make Ingredients:
cooking spray |
1/2 cup sugar, plus |
3 tablespoons sugar |
1/4 cup 2% low-fat milk |
2 tablespoons unsweetened cocoa, 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 semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350°.
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.
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.
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.
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