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
Method
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.
Nutritional Information
Calories 260
Caloriesfromfat 28
%
Fat 8.2
g
Satfat 4.5
g
Monofat 2.3
g
Polyfat 0.2
g
Protein 5.1
g
Carbohydrate 43.9
g
Fiber 1.8
g
Cholesterol 12
mg
Iron 2.3
mg
Sodium 189
mg
Calcium 63
mg
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