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. 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. 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. 3. Preheat oven to 350°.
4. 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.