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Photo: Randy Mayor; Styling: Jan Gautro Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Hot Chocolate Fudge Cakes

These hot-from-the-oven desserts are ideal for a holiday celebration and can mostly be made up to two days ahead.

Cooking Light DECEMBER 2008

  • Yield: 10 servings (serving size: 1 cake)

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.

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
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Hot Chocolate Fudge Cakes recipe

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