hot chocolate fudge cakes

from cooking light

3/4 cup flour
2/3 cup unsweetened cocoa
5 tsp instant espresso powder (i think you could omit this if you wanted)
1 1/2 tsp baking powder
1/4 tsp salt
1/4 c butter, softened
2/3 c granulate sugar
2/3 c brown sugar
1 c egg substitute (i think it's trying to be all 'light' or something. i used 5 eggs to equal 1 cup)
1 1/2 tsp vanilla
1 2.6 oz bar dark chocolate, finely chopped
2 tbspn powdered sugar

1. sift together flour, cocoa, espresso powder, baking powder and salt.

2. place butter in large bowl. beat with mixer at medium sped 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 (4oz) ramekins. arrange ramekins on a jelly-roll pan. cover and refridgerate 4 hours up to 2 days.

3. preheat oven 350

4. let ramekins stand at room temp for 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 and serve warm.



*** i have only tasted the batter as these are in the fridge right now, but my oh my i think it's going to blow my mind how yummy it's going to be!!! i'll let you know. i'm pretty sure it's a must make though.**