Hot Chocolate Fudge Cakes

Hot Chocolate Fudge Cakes
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


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


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.

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