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Warm Chocolate Cakes

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

Coat four 4-oz. ramekins or custard cups with cooking spray. Sprinkle

Printed from tasteofhome.com Oct 8, 2008

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Warm Chocolate Cakes cont.

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.

Printed from tasteofhome.com Oct 8, 2008

Warm Chocolate Cakes

Yield: 4 servings.