Hot Chocolate Fudge Cakes
Photo: Randy Mayor; Styling: Jan Gautro
Nutritional Information
Amount per serving
- Calories: 260
- Calories from fat: 28%
- Fat: 8.2g
- Saturated fat: 4.5g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.2g
- Protein: 5.1g
- Carbohydrate: 43.9g
- Fiber: 1.8g
- Cholesterol: 12mg
- Iron: 2.3mg
- Sodium: 189mg
- Calcium: 63mg
Ingredients
3 2/5 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
Preparation
- 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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