Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 1/2 cup plus 3 tablespoons sugar

  3. 1/4 cup 2% reduced-fat milk

  4. 2 tablespoons plus 2 teaspoons unsweetened cocoa

  5. 1 1/2 tablespoons butter

  6. 1/2 ounce unsweetened chocolate , chopped

  7. 5 tablespoons all-purpose flour

  8. 1/2 teaspoon vanilla extract

  9. teaspoon salt

  10. 1 large egg white

  11. 8 teaspoons semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. 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.

  3. Combine ½ 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 ½ 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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