Hot Chocolate Fudge Cakes

By stretchina

Ingredients

• 3 2/5 ozs. all purpose flour (about 3/4 cup)
• 2/3 cup unsweetened cocoa
• 5 tsps. instant espresso powder
• 1 1/2 tsps. of baking powder
• 1/4 tsp. salt
• 1/4 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 cup egg substitute
• 1 1/2 tsp. vanilla extract
• 1 (2.6 oz.) bar dark (71% cocoa) chocolate, finely chopped
• 2 tblsps. powdered sugar

Preparation

Step 1

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substiture and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4oz.) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.

Preheat oven to 350 degrees

Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350 degrees for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately