I haven't tried these yet, but something tells me this holiday season is the perfect time to do it. YUM.
Yield: 10 servings/cakes
3.4 oz all-purpose flour (about 3/4 cup)
2/3 cup unsweetened cocoa
5 tsp instant espresso powder
1 1/2 tsp baking powder
1/4 tsp 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 tsp vanilla extract
1 (2-6 oz) bar dark (71%) dark chocolate, finely chopped
2 Tbs powdered sugar
Weigh or lightly spoon flour into measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
Place butter in a large bowl; beat with a mixer at medium speed 1 min. Add granulated and brown sugars, beating until well blended (about 5 mins). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixure; fold in chocolate. Divide batter evenly among 10 (4 oz) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hour or up to 2 days.
Preheat oven to 350 F.
Let ramekins stand at room temp 10 mins. Uncover and bake a 350 F for 21 mins or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
From Cooking Light, December 2008.
Recipe by Diana Morgan, author of The Christmas Table.
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