Chocolate Decadance
By SLSkibby
The simplicity of this dessert belies its sumptuousness. It uses ingredients you're likely to have on hand. The easy procedure requires no mixer. If you don't have 2-ounce ramekins, you can make the dessert in a regular-sized muffin pan.
- 4
Ingredients
- Cooking spray
- 1/2 C plus 3 T sugar
- 1/4 C 2% reduced-fat milk
- 2 T plus 2 t unsweetened cocoa
- 1 1/2 T butter
- 1/2 oz unsweetened chocolate, chopped
- 5 T all-purpose flour
- 1/2 t vanilla extract
- 1/8 t salt
- 1 large egg white
- 8 t 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.