Lightened Up Chocolate Delight

Ingredients:

  • cooking spray
  • 1/2 cup plus 3 tablespoons evaporated cane juice
  • 1/4 cup 2% reduced-fat milk
  • 2 tablespoons plus 2 teaspoons unsweetened cocoa
  • 1 1/2 tablespoons butter
  • 1/2 – 1 ounce unsweetened chocolate, chopped
  • 5 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 large egg
  • 1/4 cup semisweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees F.
  2. Lightly coat a 6-cup size muffin pan with cooking spray and sprinkle 3/4 teaspoon evaporated cane juice into each of the muffin slots; shaking and turning to coat.  Set aside.
  3. Combine 1/2 cup plus 2 tablespoons evaporated cane juice, milk, and cocoa in a small saucepan, stirring well with a whisk.
  4. Bring to a boil over medium heat.
  5. Cook 30 seconds or until sugar dissolves; stirring constantly.  Remove from heat.
  6. Add the butter and unsweetened chocolate.
  7. Stir until the chocolate melts and mixture is smooth.
  8. Cool 10 minutes.
  9. Add flour, salt and egg to chocolate mixture, stirring with a whisk just until blended.
  10. Spoon 2 tablespoons chocolate mixture into each muffin slot and top each with 2 teaspoons chocolate chips.
  11. Divide the remaining chocolate mixture evenly, spreading to cover the chocolate chips.
  12. Bake for 20 minutes or until barely set.
  13. Cool for 10 minutes.
  14. Invert onto dessert plates.
  15. Serve warm.