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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 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°

Printed from tasteofhome.com Oct 12, 2008

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Warm Chocolate Cakes cont.

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.