Warm Chocolate Cakes

Name: Warm Chocolate Cakes
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

11 ingredients

4 steps

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

1

Coat four 4-oz. ramekins with cooking spray. Sprinkle sides and bottom of each ramekin with 1/2 teaspoon sugar; set aside.
2

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.
3

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.
4

Carefully run a knife around edges of ramekins. Invert cakes onto dessert plates. Top with ice cream; sprinkle with remaining chocolate chips. Serve immediately.