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)
I’ve been peeking in on your blog for 2 years now (love it!) and almost fell out of my chair when I saw this post. CL’s Chocolate Decadence is one of my FAVES– I never can quite believe how good it is for being (at least nominally) light. YUM!!!!
Rebekah Williams says
I absolutely love this photo. It says so much, even though it is just a glance. Beautiful shot!
That sounds delicious!
This sounds amazing.
Alright. I’m in. This is going on the to-try-immediately list. And that’s a pretty hard list to get onto. VIP only.
I like hearing that about a recipe, because you know that there’s no way you can go wrong making it.
Althought the DIET (4-letter word) will not allow me to have it now. I am sure when I break down and cheat it could be the dessert that I pick to accomplish the crime.
Luv the picture of Madeline.
Oh does it ever look delicious. I will have to try this!
OK you have convinced me! I’m going to print out the recipe and give it a shot next time I am in dessert-making mode. You are already forgiven for holding out on us. :)
I will trust you on this one – it looks amazing! Oh, and the photo is too cute – there must be a great story behind it!
Laura @ MsWonka.com says
Wow, very convincing post. OK, I’ll try your Chocolate Decadence recipe this weekend.
I wish I had some now. I need my Chocolate fix!!!
I wonder how it would taste with Dark Chocolate???
I have made this before. It is sooo good. Thanks for the recipe.
Nanette @ SmilingMom says
I made it that night. I made two instead of four servings since the serving size is so small. When I brought it out of the oven my husband’s first response was, “Wow, way too much work for such little dessert.”
But then he ate it. And begged for me to make it again, soon!! Thanks for the keeper!!
We added a bit of ice cream to the top. Yum Yum!