rivermom
03-22-2007, 10:05 AM
You can prepare the ingr's ahead, spoon the batter into the ramekins, cover, and freeze. They can go straight from the freezer to the oven. make the sauce ahead, too, and simply warm it before serving.
Cakes:
Cooking spray
1/2 cup plus 2 TBSP sugar, divided
3 TBSP all-purpose flour
3 TBSP unsweetened cocoa
1/8 tsp salt
1 1/4 C fat-free milk
3 ounces bittersweet chocolate, chopped
1 tsp vanilla extract
1 large egg yolk
6 large egg whites
Fudge Sauce:
1 TBSP butter
1/3 C sugar
2 TBSP unsweetened cocoa
1 TBSP all-purpose flour
1/2 C fat-free milk
1/2 ounce bittersweet chocolate, chopped
1) Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425 degrees.
2) To prepare cakes, lightly coat 6 (8 ounce) ramekins or souffle' dishes w/ cooking spray. Sprinkle evenly w/ 2 TBSP sugar. Set aside.
3) Combine remaining 1/2 C sugar, 3 TBSP flour, 3 TBSP cocoa, and salt in a medium saucepan over medium-high heat, stirring w/ a whisk. Gradually add 1 1/4 C of milk, stirring constantly w/ a whisk; bring to a boil. Cook 2 min's or until slightly thick, stirring constantly w/ a whisk; remove from heat. Add 3 ounces chopped chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla extract and egg yolk.
4) Place egg whites in a large mixing bowl; beat at high speed w/ a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently spoon mixture into prepared dishes. sharply tap dishes 2 or 3 times on counter to level. Place dishes on baking sheet. Place baking sheet on the bottom rack of oven. Immediately reduce oven temp to 350 degrees. (do not remove cakes from oven). Bake 40 min's or until a wooden pick inserted comes out clean.
5) For fudge sauce, melt butter in small pan over med high heat. Add 1/3 c sugar, 2 TBSP cocoa, 1 TBSP flour, stir. Gradually add 1/2 c milk. Stir. Bring to boil. Cook 1 min or until slightly thick. Stir constantly. Remove from heat and add 1/2 ounce chocolate, stirring until smooth. Serve fudge sauce w/ cakes. Yields 6 servings
Calories - 315 Fat - 9g Carb - 51.8g
Cakes:
Cooking spray
1/2 cup plus 2 TBSP sugar, divided
3 TBSP all-purpose flour
3 TBSP unsweetened cocoa
1/8 tsp salt
1 1/4 C fat-free milk
3 ounces bittersweet chocolate, chopped
1 tsp vanilla extract
1 large egg yolk
6 large egg whites
Fudge Sauce:
1 TBSP butter
1/3 C sugar
2 TBSP unsweetened cocoa
1 TBSP all-purpose flour
1/2 C fat-free milk
1/2 ounce bittersweet chocolate, chopped
1) Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425 degrees.
2) To prepare cakes, lightly coat 6 (8 ounce) ramekins or souffle' dishes w/ cooking spray. Sprinkle evenly w/ 2 TBSP sugar. Set aside.
3) Combine remaining 1/2 C sugar, 3 TBSP flour, 3 TBSP cocoa, and salt in a medium saucepan over medium-high heat, stirring w/ a whisk. Gradually add 1 1/4 C of milk, stirring constantly w/ a whisk; bring to a boil. Cook 2 min's or until slightly thick, stirring constantly w/ a whisk; remove from heat. Add 3 ounces chopped chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla extract and egg yolk.
4) Place egg whites in a large mixing bowl; beat at high speed w/ a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently spoon mixture into prepared dishes. sharply tap dishes 2 or 3 times on counter to level. Place dishes on baking sheet. Place baking sheet on the bottom rack of oven. Immediately reduce oven temp to 350 degrees. (do not remove cakes from oven). Bake 40 min's or until a wooden pick inserted comes out clean.
5) For fudge sauce, melt butter in small pan over med high heat. Add 1/3 c sugar, 2 TBSP cocoa, 1 TBSP flour, stir. Gradually add 1/2 c milk. Stir. Bring to boil. Cook 1 min or until slightly thick. Stir constantly. Remove from heat and add 1/2 ounce chocolate, stirring until smooth. Serve fudge sauce w/ cakes. Yields 6 servings
Calories - 315 Fat - 9g Carb - 51.8g