Hot Chocolate Fudge Cakes

Recipe from Cooking Light, December 2008, by Diane Morgan
Makes 10 servings
These hot-from-the-oven desserts are ideal for a holiday celebration and can mostly be made up to two days ahead.

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 (such as Valrhona Le Noir Amer), finely chopped
    (Note: I used Scharffen Berger 70% Cacao Bittersweet)
2 tablespoons powdered sugar

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 (Note: I used 8 6-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 18-20 minutes or until cakes are puffy and slightly crusty on top with a slight dimple in the middle. Sprinkle evenly with powdered sugar; serve immediately.

Nutritional Information
Calories:260 (28% from fat); Fat:8.2g (sat 4.5g,mono 2.3g,poly 0.2g); Protein:5.1g; Carbohydrate:43.9g; Fiber:1.8g; Cholesterol:12mg; Iron:2.3mg; Sodium:189mg; Calcium:63mg


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