Hot Chocolate Fudge Cakes

Name: Hot Chocolate Fudge Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 158 milliliters packed brown sugar; 74 grams bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped; 237 milliliters egg substitute; 177 milliliters 3.4 ounces all-purpose flour (about; 158 milliliters granulated sugar; 5 teaspoons instant espresso powder; 2 Tbsps powdered sugar; 0 teaspoons salt; 59 milliliters unsalted butter, softened; 158 milliliters unsweetened cocoa; 2 teaspoons vanilla extract

You can never have too many dessert recipes, so give Hot Chocolate Fudge Cakes a try. This recipe serves 10. One serving contains 262 calories, 5g of protein, and 9g of fat. A mixture of flour, bar chocolate, cocoa, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

Ingredients you will need

Instant Espresso

Baking Powder

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Measuring Cup

Knife

Place butter in a large bowl; beat with a mixer at medium speed 1 minute.

Ingredients you will need

Butter

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Egg Substitute