Ingredients

The following ingredients have 2 Servings
  • Cooking spray
  • 4-5 tablespoons sugar (divided)
  • 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons Dutch process cocoa powder (or unsweetened cocoa powder)
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla
  • 1 large egg white
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon Kahlua

Instruction

  • Preheat the oven to 350°.
  • Lightly coat two 6-ounce ramekins with cooking spray. Sprinkle each with 1 teaspoon sugar, turning to coat all sides.
  • Whisk together 2 tablespoons sugar, flour, cocoa powder, and milk in a small saucepan over medium heat. Cook and stir for a couple of minutes until the sugar has melted and the mixture is smooth. Remove from heat and cool for 4 minutes, then stir in the vanilla.
  • While the mixture cools, beat the egg white at high speed until soft peaks form. Add 2 tablespoons sugar, 1 teaspoon at a time, and beat until there are stiff peaks (do not over beat).
  • Gently fold half the beaten egg whites into the chocolate mixture; then gently fold in remaining egg whites.
  • Spoon the batter into the prepared ramekins. The ramekins should be filled at least three-quarters full. Tap them gently a couple of times to level the batter.
  • Place the ramekins on a baking sheet and bake in for 15 minutes or until puffy and set.
  • Remove from the oven and dust lightly with powdered sugar. Serve immediately with whipped cream and fresh raspberries, if desired.