3/4 cup plus 1 tablespoon semisweet chocolate chips
1 tablespoon brewed coffee
1 teaspoon vanilla extract
2 large eggs
1 large egg white
10 fresh strawberry halves, optional
In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl.
In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture.
Transfer to ten 4-oz. ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 20-25 minutes or just until centers are set. Garnish with strawberry halves if desired. Serve immediately.Yield: 10 servings.
Originally published as Warm Chocolate Melting Cups in Healthy Cooking December/January 2009, p29