Prep 1 hr
Cook 21 mins
I made these for our Christmas Dinner. It is better if you prepare and refrigerate a day or two in advance. I got this from the December 2008 Issue of Cooking Light. 6 squares of Ghirardelli Chocolate is 2 5/8 ounces.
- 3 1⁄2 ounces all-purpose flour (about 3/4 cup)
- 2⁄3 cup unsweetened cocoa
- 5 teaspoons instant espresso powder (you can use more or less depending on your taste)
- 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 (4 eggs)
- 1 1⁄2 teaspoons vanilla extract
- 1 (2 5/8 ounce) bar finely chopped dark chocolate (71% cocoa or darker)
- 2 tablespoons powdered sugar
- Weigh or spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt. (I don't have a sifter, so I used a wire wisk.).
- 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. (Longer is better. You can refrigerate longer hand 2 days.
- Preheat oven to 350° (325° for convection ovens).
- Let ramekins stand at room temperature 10 minutes. Uncover and bake for 21 minutes (18 minutes in a convection oven) or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.