Posted by Lacey Lybecker, A Greener Kitchen on February 05, 2015
We are going straight for the chocolate this Valentine's Day and wanted to share our favorite ooey gooey recipe with you.
We have muffin tins and ramekins for baking, but they are oh so circular. Several year's ago, I stumbled upon some beautiful heart-shaped tins, a hand-me-down from my husband’s grandma that she had received from her mom. No better baking vessel for Valentine's Day... and no better way to be sustainable in the kitchen than by using kitchen tools that stand the test of time, reused generation after generation.
½ cup plus 3 tablespoons sugar
¼ cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 ½ tablespoons butter
½ ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
½ 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.
Original recipe from Cooking Light.