Chocolate Decadence

Tip: if you don't have 2-ounce ramekins you can make the dessert in a regular-sized muffin pan.

Ingredients
Cooking spray
½ cup plus 3 tablespoons sugar
¼ cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 ½ tablespoons butter
½ ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
½ teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips

Directions
Preheat oven to 350º. Lightly coat 4 (2 ounce) ramekins with cooking spray, and sprinkle ¾ teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside. Combine ½ cups 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 ½ 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.

Yield: 4 servings. Serving size: 1 ramekin.

Nutrient Analysis
Calories: 315
Fat: 11g (5.7g sat fat)
Protein: 4.1g
Fiber: 1.6g
Cholesterol: 13.4mg
Sodium: 140mg
Calcium: 27mg