Outrageous Warm Double-Chocolate Pudding 

Custard layer:

1/4 C. sugar
1/4 C. egg substitute
1 C. + 2 T. evaporated fat-free milk
1-1/2 oz. semisweet baking chocolate, chopped
cooking spray

Cake layer:

3 oz. dark chocolate candy bar, chopped
1/3 C. sugar
1/3 C. egg substitute
1/4 C. applesauce
6 T. frozen fat-free whipped topping, thawed

To prepare custard layer, combine1/4 C. sugar & 1/4 C. egg substitute, stirring well with a whisk. Cook the milk in a small, heavy saucepan over medium-high heat to 180°, or until tiny bubbles form around edge (do not boil). Remove from heat; add chopped semisweet chocolate & stir until chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.

Pour the hot milk mixture into 6 (4 oz.) ramekins or custard cups coated with cooking spray. Place the ramekins in a baking pan, add hot water to pan to a depth of 1". Bake at 325° for 30 minutes or until almost set. Remove from oven; cool in pan 30 minutes. remove ramekins from pan & drain water.

To prepare cake layer, place dark chocolate in a small glass bowl. Microwave at High 2 minutes or until almost melted, stirring after 1 minute. Set aside. Beat 1/3 C. sugar & 1/3 C. egg substitute with a mixer at medium speed until well-blended (about 5 minutes). Add dark chocolate & applesauce, beat until well blended. Pour evenly over the custard layer. Place the ramekins in a baking pan, add hot water to pan to a depth of 1". Bake at 325° for 20 minutes. Remove from pan. Top with whipped topping.

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