I have a weakness for chocolate. Whenever I go out to dinner, and am provided with a dessert menu, I will inevitably go for the richest chocolate thing they have. Luckily for my waist, though, I limit my own chocolate cooking.
This past Friday, I walked in to work after having been up at 4 a.m. trying to do some damage control for a work process. I knew my day would be bad. I also knew I had planned on baking muffins that night. Cocoa muffins - but at the end of the day, I knew that wouldn't be enough. I needed chocolate. So, I searched out a Cooking Light recipe that others on the Cooking Light board had recommended. It looked simple, and only made 4 servings, which was a true benefit. Of course, once I made it, I ate two servings. Oh boy - was it good. It's a definite repeat - but not too often!
* Exported from MasterCook *
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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11 tablespoons sugar
1/4 cup skim milk
2 2/3 tablespoons unsweetened cocoa
1 1/2 tablespoons unsalted butter
1/2 ounce unsweetened chocolate -- chopped
5 tablespoons unbleached flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips
Preheat oven to 350°.
Lightly coat 4 (2-ounce) ramekins with cooking spray, and 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 1/2 ounce unsweetened chocolate. 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.
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Per Serving (excluding unknown items): 279 Calories; 9g Fat (26.9% calories from fat); 4g Protein; 49g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 92mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0