Hot Chocolate Fudge Cakes
These hot-from-the-oven desserts are ideal for a celebration or just a wonderful treat after dinner. They can mostly be made up to two days ahead.
Dovetailing tip: Make these today and bake what you need. Leave some in the fridge and for Meal 3, bake the rest. Serve with leftover fruit from today's fruit salad.
Prep Time:
Cook Time:
Total Time:
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 |
| 4 | eggs (or 1 cup egg substitute) |
| 1 1/2 teaspoons | vanilla extract |
| 1 | (2.6-ounce) bar dark (71% cocoa) chocolate |
| 2 tablespoons | powdered sugar |
Directions:
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 eggs or 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.
Source: myrecipes.com
