For filling, combine 1/2 cup chocolate chips, whipping cream, and 1 tablespoon butter in a small saucepan. Stir and melt over low heat until chocolate is melted and mixture is smooth. Cool and refrigerate for 2 hours.
Recipe
Primary Media
Description
Looking for an impressive yet simple chocolaty Valentine's Day dessert? This is it. We took the liberty of lightening it up a tad by topping it with a lower calorie ice cream. You're welcome.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
½ c. plus 1/3 cup Hy-Vee semisweet chocolate chips, divided | ||
2 tbsp. Hy-Vee heavy whipping cream | ||
1 tbsp. plus 1/4 cup Hy-Vee salted butter, divided, plus additional for greasing | ||
2 Hy-Vee large eggs | ||
¼ c. Hy-Vee granulated sugar | ||
¼ c. Hy-Vee all-purpose flour, plus additional for dusting | ||
Halo Top light vanilla bean ice cream | ||
Hy-Vee baking cocoa, for garnish |
Things To Grab
- Small saucepan
- 5 (4-oz. each) ramekins
- Medium bowl
- Electric mixer
Directions
Preheat oven to 375 degrees. Combine remaining 1/3 cup chocolate chips and remaining 1/4 cup butter in a saucepan. Stir until chocolate is melted and mixture is smooth. Set aside.
Butter and lightly flour five 4-oz. ramekins; set aside. Beat eggs and sugar with an electric mixer on medium for 5 minutes. Beat in flour and chocolate-butter mixture. Spoon 1-inch of batter in each ramekin.
Divide chilled filling into five portions; roll into balls. Place a ball in center of batter in each ramekin. Divide remaining batter among ramekins to cover filling.
Bake for 12 to 15 minutes. Remove from oven and let stand for 5 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Serve immediately topped with ice cream, if desired. Garnish with cocoa, if desired.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 145mg
- Sodium: 125mg
- Total Carbohydrates: 43g
- Protein: 8g