This. This recipe from Cooking Light magazine. Chocolate Decadence. Pure perfection.
I have a confession to make. I have totally let you down. I have had this one dessert in my back pocket for a few years now. Well, more than a few. Nearly seven to be exact. Although I have mentioned it a few times here, I haven’t given its proper due. Tonight, it’s time to right that wrong.
Chocolate Decadence. A dessert from Cooking Light magazine. That means less guilt. THIS is the dessert to impress your dinner guests with. THIS is the dessert to make when you want to celebrate something. THIS is the dessert to make a special guy to cap off a very special meal. THIS is the dessert that will not fail you. THIS is the one that is restaurant quality but is deceptively simple to make. THIS is the one that has a slow sugar rush that slowly creeps up your face to your forehead and gives you all sorts of fuzziness as it leads you to your happy place. THIS is that dessert. If you make no other recipes from here, make this one. You likely have all the ingredients right in your kitchen cabinet. Just make it. Trust me.
February 24, 2010, Photo #54
For now, just a picture. I love this one. Took it this morning. Next week, the story to go along with it.
Recipe courtesy of Cooking Light magazine
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1-1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose 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.
Calories: 315 (31% from fat)
Fat: 11g (sat 5.7g,mono 2.8g,poly 0.8g)