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.
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
|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
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.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 145mg
- Sodium: 125mg
- Total Carbohydrates: 43g
- Protein: 8g