Makes approximately 8 Servings
Elements:
Eight 4.5 oz RAMEKINS
COOKING SPRAY
Three-fourths cup of WHITE SUGAR
Half cup of UNSWEETENED COCOA POWDER
Two tablespoons FLOUR
One-eighth teaspoon SALT
Three-quarters cup WATER
Three-quarters cup of dairy-free/nut-free SEMI-SWEET CHOCOLATE CHIPS (I used Enjoy Life brand mini chocolate chips.)
One tablespoon SOYMILK (or RICEMILK or COCONUT MILK, etc.)
One teaspoon PURE VANILLA EXTRACT
Two large EGGS + one EGG WHITE
Half cup of WHITE SUGAR
Optional: FRESH BERRIES for garnish
Application:
Spray each ramekin with cooking spray.
In a small saucepan, combine 3/4 cup sugar, cocoa, flour, and salt. Put the saucepan on the stove over high heat and whisk in the water. Bring this to a boil, stirring constantly, and cook for 2 minutes or until thickened. Remove from the heat. Stir in the chocolate chips, soymilk, and vanilla until smooth.
In a separate pot start boiling a quart of water.
Preheat the oven to 350F degrees.
In a separate bowl beat the eggs and egg white until slightly thickened. Add the last 1/2 cup of sugar and beat until fluffy, thick, and lemon-colored. Fold this gently into the chocolate mixture.
Pour evenly into the 8 ramekins. Place ramekins in a baking pan and pour 1-inch of boiling water into the bottom of the pan– being careful not to spill water in the ramekins.
Bake uncovered for 20-25 minutes, just until the centers are set. Garnish with berries if desired and serve immediately.
Tips:
It tastes awesome COLD too!
