TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 10 servings
Yield: 10 servings.
1-1/4 cups sugar, divided
1/2 cup baking cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
3/4 cup water
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
1. 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.
2. 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.
3. 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.