...and fer Dessert we have....

Well Sir...as an Insulin Dependent Diabetic I ain't supposed to partake of these here desserts...but I might just make an exception in this case....

Chocolate Decadence By Sue Gertson

Cooking spray
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips

Preheat oven to 350-degrees F.

Lightly coat muffin tin with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the tins, shaking and turning to coat. Set prepared tins aside.

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 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 10 minutes.

Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each tin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among tins, spreading to cover the chocolate chips. Bake at 350-degrees F for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.