Cooking Light Chocolate Decadence (Pantry)

Cooking spray
1/2 cup, plus 3 tablespoons sugar
1/4 cup evaporated milk
3 tablespoons unsweetened cocoa powder
1 teaspoon espresso powder
1-1/2 tablespoons butter
1 ounce semi-sweet chocolate chips
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semi-sweet chocolate chips

Preheat oven to 350°. Lightly coat 4 2 ounce ramekins with cooking spray, then sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside. Combine 1/2 cup plus 2 tablespoons sugar, milk and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1 ounce semi-sweet chocolate chips. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes. Add flour, vanilla, salt and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CONTESSA3205.