- 4
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
Step 1
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.
315 cal, 11g fat, 1.6g fiber, 140mg sodium, 52.1g carb