DIRECTIONS

Coat four 4-oz. ramekins or custard cups with cooking spray. Sprinkle sides and bottom of each ramekin with 1/2 teaspoon sugar; set aside.
    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.
    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.
    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.