Hot Fudge Cakes

These hot-from-the-oven desserts are ideal for a holiday celebration and can mostly be made up to two days ahead.

Yield

10 servings (serving size: 1 cake)

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
  • 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
  • 2  tablespoons  powdered sugar

Preparation

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.