Ingredients
- 3 ounces dark chocolate, 2 (1.45-ounce) Hershey’s Special Dark bars or 6 squares from a 6.8-ounce bar
- 1 tablespoon butter
- 2 tablespoons low-fat milk
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature, separated, divided
- 2 tablespoons cocoa powder, preferably Dutch-processed
- 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon powdered sugar (optional for dusting)
Preparation
Step 1
Preheat the oven to 400F degrees. Set the oven rack to lower third of oven. Lightly spray four 6-ounce ramekins with cooking spray. Set aside.
Reserve either 8 squares of chocolate from the small bars, or 2 from the large one. Place remaining chocolate in a medium, microwave-safe bowl with the butter and microwave on high for 60 seconds, or until chocolate is mostly melted. Remove and stir until smooth. Whisk in milk, vanilla and egg yolks until smooth. Sift in cocoa powder and flour, and whisk to combine.
In a medium bowl, with an electric mixer on high speed, beat the egg whites until foamy. Gradually add 1 tablespoon sugar and beat to soft peaks. Fold 1/3 of the egg whites into the chocolate mixture to lighten, and then gently fold in remaining whites.
Divide the batter among the ramekins. If using the small chocolate bars, press 2 squares into the center of each cake. For the larger bar, cut one square in half and press into each cake. Bake for 8 to 9 minutes, or until tops are just firm to the touch and the cakes still jiggle slightly in the center. Let cool for 2 minutes and serve immediately with a dusting of powdered sugar, if desired.