Ingredients
1-1/4 cups sugar, divided1/2 cup baking cocoa2 tablespoons all-purpose flour1/8 teaspoon salt3/4 cup water3/4 cup plus 1 tablespoon semisweet chocolate chips1 tablespoon brewed coffee1 teaspoon vanilla extract2 large eggs, room temperature1 large egg white, room temperatureSliced fresh strawberries, optional
Preparation
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.
In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining 1/2 cup sugar, beating until thick and lemon-colored. Fold into chocolate mixture.
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° just until centers are set, 20-25 minutes. Garnish with strawberries if desired. Serve immediately.
