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Hot Chocolate Fudge Cakes

Photo: Randy Mayor; Styling: Jan Gautro
Yield 10 servings (serving size: 1 cake)
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

Nutrition 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

How to Make It

  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.