1/2 cup sugar
3 tablespoons sugar
1/4 cup 1% reduced fat milk
2 tablespoons unsweetened cocoa
1 tablespoon butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large white egg
12 teaspoons semi-sweet chocolate chips
Preheat oven to 350 degrees.
Lightly coat 6 1.5 ounce ramekins with cooking spray, and sprinkle 1/2 teaspoon of sugar into each of the ramekins. (If you don't have ramekins, you can use a mini-muffin pan)
Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat.Cook for 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture for 10 minutes.
Add flour, vanilla, salt and egg white to chocolate mixture, stirring with a whisk until it is blended. Spoon 2 tablespoons of the chocolate mixture into each prepared ramekin, and top each with 2 teaspoons of chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350 degrees for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.