A decadent chocolate dessert or two is absolutely necessary this time of year.Start by lightly coating 4 (2-ounce) ramekins with cooking spray. Sprinkle each with 3/4 tsp. of raw sugar, turning so the sugar coats the bottom and sides. Set the ramekins aside.
In a saucepan, combine 1/2 cup plus 2 tablespoons raw sugar, 1/4 cup plain soy milk (such as Silk), and 2 tablespoons plus 2 teaspoons unsweetened cocoa. Bring to a boil over medium heat, then cook for 30 seconds, stirring constantly. To be honest, I'm not sure my mixture ever boiled so much as simmered, but the sugar had all dissolved and I didn't want to continue cooking too long, lest the mixture burn or thicken.
Remove from heat and stir in 1 and 1/2 tablespoons vegan butter (such as Earth Balance), and 1/2 an ounce of chocolate - the dark chocolate from Endangered Species Chocolates is certified vegan, and - as the name of the company suggests - the proceeds go to help other animals.
Stir until the chocolate melts, then let the mixture cool for 10 minutes.
Stir in 5 tablespoons all-purpose flour, 1/2 tsp. vanilla extract, 1/8 tsp. salt, and the equivalent of one egg using egg replacer (such as Ener-G), stirring just until blended.
Spoon 2 tablespoons of chocolate mixture into each of the ramekins. Top each with 2 teaspoons of chocolate chips (Whole Foods makes vegan semi-sweet chocolate chips, available in the baking aisle). Divide the rest of the chocolate mixture evenly among the ramekins - about 2 and 1/2 more tablespoons each.
Bake at 350 degrees for 20 minutes. Let cool for 10 minutes before inverting onto dessert plates. Each individual dessert is 320 calories.
Cost:
dark chocolate $3.99
semisweet chocolate chips $2.99
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