Coat four 4 ounce ramekins or custard cups with cooking spray. Sprinkle sides and bottom of each ramekin with 1/2 teaspoon sugar; set aside.

In a small saucepan, combine the cocoa and remaining sugar; stir in milk until smooth. Cook and stir until sugar is dissolved and mixture comes to a boil. Remove from heat; stir in butter and oil until butter is melted. Cool for 10 minutes.

Stir in egg white and vanilla until blended. Add four and salt; stir just until combined. Place 2 tablespoons coca mixture in each prepared ramekin. Layer each with 2 teaspoons chocolate chps and remaining cocoa mixture. Bake at 350 degrees for 17-22 minutes or just until centers are set (centers may appear moist). Cool on a wire rack for 10 minutes.

Carefully run a knife around edges of ramekins. Invert cakes onto dessert plates. Top with ice cream; sprinkle with remaining chocolate chips. Serve immediately.