Hot Chocolate Fudge Cakes

Photo: Randy Mayor; Styling: Jan Gautro
These hot-from-the-oven desserts are ideal for a holiday celebration and can mostly be made up to two days ahead.

Yield:

10 servings (serving size: 1 cake)

Recipe from

Nutritional Information

Calories 260
Caloriesfromfat 28 %
Fat 8.2 g
Satfat 4.5 g
Monofat 2.3 g
Polyfat 0.2 g
Protein 5.1 g
Carbohydrate 43.9 g
Fiber 1.8 g
Cholesterol 12 mg
Iron 2.3 mg
Sodium 189 mg
Calcium 63 mg

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

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.

Note:

Diane Morgan,

December 2008