Chocolate Decadence

From Cooking Light  This is their description of the recipe - Antioxidant-rich chocolate makes three appearances here―as cocoa powder, unsweetened chocolate, and semisweet morsels. If you don't have ramekins, use muffin pans. The best part about this dessert: utter indulgence for a perfectly reasonable 315 calories. (Before we lightened it, this recipe contained 546.) 

The recipe says to invert the dessert and there was no way it was coming out so we ate them out of the ramekins sprinkled with powdered sugar.  The comments around the dinner table were that it tasted great but would also be good with nuts and/or vanilla ice cream.

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

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.