Hot Chocolate Fudge Cakes
Chocolaty, gooey, and wonderful. This is my favorite dessert recipe. Enjoy!
Yield: 10 servings (serving size: 1 cake)Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3.4 ounces | all-purpose flour (about 3/4 cup) |
| 2/3 cup | unsweetened cocoa |
| 5 teaspoons | instant espresso powder |
| 1 1/2 teaspoons | baking powder |
| 1/4 teaspoon | 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 teaspoons | vanilla extract |
| 1 | (2.6-ounce) bar dark (71% cocoa) chocolate, finely chopped |
| 2 tablespoons | powdered sugar |
Directions:
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt. 2. 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 substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days. 3. Preheat oven to 350°. 4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
Source: myrecipes.com
