Hot Chocolate Fudge Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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These hot-from-the-oven desserts are ideal for a holiday celebration and can mostly be made up to two days ahead. 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 (such as valrhona le noir amer), 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.
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