Rating: 4.5 stars
61 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 5
  • 5 star values: 50

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

Diane Morgan
Recipe by Cooking Light December 2008

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

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  • 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.

  • Preheat oven to 350°.

  • 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.

Nutrition Facts

260 calories; calories from fat 28%; fat 8.2g; saturated fat 4.5g; mono fat 2.3g; poly fat 0.2g; protein 5.1g; carbohydrates 43.9g; fiber 1.8g; cholesterol 12mg; iron 2.3mg; sodium 189mg; calcium 63mg.
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