Chocolate Decadence

Ingredients

  • Cooking spray
  • 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

Preparation

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.

Cooking Light, DECEMBER 2003

Chocolate Toffee Puffs

Yield: 2 dozen cookies (serving size: 1 cookie)

Ingredients

  • 4  large egg whites
  • 1/3  cup  granulated sugar
  • 1  cup  sifted powdered sugar
  • 1/2  cup  unsweetened cocoa (such as Hershey’s)
  • 2  (1.4-ounce) chocolate-covered toffee bars (such as Heath), crushed
  • Cooking spray

Preparation

Preheat oven to 350°.

Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form.

Combine powdered sugar, cocoa, and candy bars in a small bowl, and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate quickly). Fold in remaining cocoa mixture until smooth. Drop the egg mixture by rounded tablespoonfuls onto baking sheet coated with cooking spray. Bake at 350° for 15 minutes (puffs will be soft in center).

Nutritional Information

Calories: 52 (24% from fat)
Fat:1.4g (sat 0.9g,mono 0.5g,poly 0.1g)
Protein: 1.1g
Carbohydrate:9.9g
Fiber:0.7g
Cholesterol:1.7mg
Iron:0.3mg
Sodium: 19mg
Calcium: 7mg

Decadent Double-Chocolate cake

Yield: 16 servings (serving size: 1 slice)

Ingredients

  • Glaze:
  • 2/3  cup  granulated sugar
  • 1/4  cup  water
  • 1/4  cup  chocolate-flavored liqueur
  • 2  tablespoons  butter
  • Cake:
  • 1 1/2  teaspoons  canola oil
  • 2  tablespoons  all-purpose flour
  • Cooking spray
  • 1 1/2  cups  granulated sugar
  • 6  tablespoons  butter, softened
  • 2  large eggs
  • 2  large egg whites
  • 2  teaspoons  vanilla extract
  • 3  cups  all-purpose flour (about 13 1/2 ounces)
  • 1/2  cup  unsweetened cocoa
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1 1/2  cups  1% low-fat milk
  • 2/3  cup  semisweet chocolate minichips
  • 2  tablespoons  powdered sugar

Preparation

1. To prepare glaze, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cool completely.

2. Preheat oven to 350°.

3. To prepare cake, drizzle oil into a 12-cup Bundt pan; coat pan thoroughly with a pastry brush. Sprinkle with 2 tablespoons flour, shaking out excess. Coat prepared pan with cooking spray.

4. Place 1 1/2 cups granulated sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in vanilla.

5. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan. Swirl batter using a knife.

6. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Immediately pour glaze over cake. Cool cake in pan on a wire rack 30 minutes. Invert cake onto a serving plate; cool completely. Sprinkle with 2 tablespoons powdered sugar.

Nutritional Information

Calories: 326 (28% from fat)
Fat: 10.3g (sat 5.8g,mono 2.7g,poly 0.5g)
Protein: 5.5g
Carbohydrate: 54.8g
Fiber: 2g
Cholesterol: 43mg
Iron: 1.9mg
Sodium: 211mg
Calcium: 59mg
Barb Combs, Fort Collins, CO, Cooking Light, MARCH 2008