Chocolate Cake in a Cup

Name: Chocolate Cake in a Cup
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 2 teaspoons baking powder; 158 milliliters firmly packed light brown sugar; 6 Tbsps butter or margarine, melted; 237 milliliters egg substitute; 237 milliliters all-purpose flour; 158 milliliters granulated sugar; 237 milliliters (6-ounce package) semisweet chocolate morsels; 177 milliliters unsweetened cocoa; 2 teaspoons vanilla extract

You can never have too many dessert recipes, so give Chocolate Cake in a Cup a try. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 433 calories, 8g of protein, and 18g of fat. Head to the store and pick up butter, egg substitute, firmly brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 43 minutes.

Instructions

Sift together flour, cocoa, and baking powder in a medium bowl; set aside.

Ingredients you will need

Baking Powder

Cocoa Powder

All Purpose Flour

Equipment you will use

Bowl

Whisk together butter and next 5 ingredients in a large bowl.

Ingredients you will need

Butter

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Whisk

Bowl

Add dry ingredients; combine well. Spoon batter into 8 lightly greased 6-ounce custard cups or ramekins.

Ingredients you will need

Custard

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Ramekin

Sprinkle each with 2 tablespoons morsels. Cover and chill at least 2 hours.

Bake, uncovered, at 350 for 22 minutes. (Edges will be set and centers will be soft.)

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Oven

Let stand 5 minutes before serving.

Note: To eliminate the risk of salmonella contamination, this recipe uses egg substitute instead of real eggs because the cakes aren't in the oven long enough for eggs to cook thoroughly.

Ingredients you will need

Egg Substitute