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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Laura Merkle of Dover, Delaware shares these oh-so-decedent cakes that are sure to receive praises. Our testing panel decided on just one word to describe these fudgy treats: âawesome.â 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 king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
10 teaspoons miniature semisweet chocolate chips, divided |
1/2 cup reduced-fat vanilla ice cream |
Directions:
1. Coat four 4-oz. ramekins with cooking spray. Sprinkle sides and bottom of each ramekin with 1/2 teaspoon sugar; set aside.
2. In a small saucepan, combine the cocoa and remaining sugar; stir in milk until smooth. Cook and stir until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in butter and oil until butter is melted. Cool for 10 minutes.
3. Stir in egg white and vanilla until blended. Add flour and salt; stir just until combined. Place 2 tablespoons cocoa mixture in each prepared ramekin. Layer each with 2 teaspoons chocolate chips and remaining cocoa mixture. Bake at 350° for 17-22 minutes or just until centers are set (centers may appear moist). Cool on a wire rack for 10 minutes.
4. Carefully run a knife around edges of ramekins. Invert cakes onto dessert plates. Top with ice cream; sprinkle with remaining chocolate chips. Serve immediately. Yield: 4 servings.
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