Outrageous Warm Double-Chocolate Pudding

Ingredients

• 0.3 cup apple sauce 
• 1.5 ounces semisweet baking chocolate chopped (such as Hershey's)
• 3 ounces dark-chocolate candy bar chopped (such as Hershey's)
• 0.3 cup egg substitute 
• 0.3 cup egg substitute 
• 1 cup evaporated milk fat-free
• 0.3 cup sugar 
• 0.3 cup sugar 
• 6 tablespoons non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• blender
• ramekin
• baking pan
• microwave

Directions

1. Preheat oven to 32
2. To prepare custard layer, combine 1/4 cup sugar and 1/4 cup 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).
3. Remove from heat; add semisweet chocolate, stirring until chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
4. Pour the hot milk mixture into 6 (4-ounce) ramekins or custard cups coated with cooking spray.
5. Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch.
6. Bake at 325 for 30 minutes or until almost set.
7. Remove from oven; cool in pan 30 minutes.
8. Remove ramekins from pan; drain water.
9. To prepare cake layer, place dark chocolate in a small glass bowl. Microwave at high 2 minutes or until almost melted; stir after 1 minute. Set aside. Beat 1/3 cup sugar and 1/3 cup egg substitute with a mixer at medium speed until well blended (about 5 minutes).
10. Add dark chocolate and applesauce; beat until well blended.
11. Pour evenly over the custard layer.
12. Place ramekins in baking pan; add hot water to pan to a depth of 1 inch.
13. Bake at 325 for 20 minutes.
14. Remove ramekins from pan. Top each serving with 1 tablespoon whipped topping.