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Warm Chocolate Cakes

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: “awesome.”

4 ServingsPrep: 20 min. Bake: 20 min. + cooling

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

Directions

Coat four 4-oz. ramekins 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

2 of 2

Warm Chocolate Cakes (continued)

Directions (continued)

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.

Nutrition Facts: 1 cake with 2 tablespoons ice cream equals 291 calories, 11 g fat (6 g saturated fat), 18 mg cholesterol, 169 mg sodium, 48 g carbohydrate, 2 g fiber, 5 g protein.