Warm Chocolate Cakes
Ingredients
2 teaspoons plus 1/2 cup sugar, divided
1/4 cup baking cocoa
1/4 cup fat-free milk
2 tablespoons butter
1 teaspoon canola oil
1 egg white
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
10 teaspoons miniature semisweet chocolate chips, divided
1/2 cup reduced-fat vanilla ice cream
Procedure
1. In a small saucepan, combine the cocoa and 1/2 cup of sugar
2. Stir in the milk until smooth
3. Cook and stir this mixture until sugar is dissolved and mixture comes to a boil.
4. Remove from heat and stir in butter and oil. Continue to stir until butter is completely melted.
5. Set aside and allow to cool for 10 minutes.
6. Stir in egg white and vanilla until blended.
7. Add flour and salt and stir until combined.
8. Coat 4 ramekins with baking spray (containing flour) and dust with the 1/2 tsp of sugar.
9. Portion the cake batter evenly between the four ramekins while layering in the chocolate chips.
10. Bake at 350°F for 17-22 minutes, or just until centers are set.
11. Allow to cool on a wire rack for 10 minutes [while still in ramekin]
12. Carefully run a knife around the edge of the ramekins and invert cakes onto dessert plates.
13. Top with ice cream and chocolate chips.
Warm Chocolate Cakes published in Light & Tasty December/January 2007, p7