As I have mentioned in previous posts my mom used to give me her Cooking Light magazines after she had read them. I spotted the picture for this recipe on the cover and knew as soon as I opened the magazine that I would be on the hunt for that recipe! The editors certainly did make me work! They put the recipe at the very end!
I knew just the occasion that I would make these delicious cakes for dessert. My husband and I have a little quirky tradition of celebrating our half anniversary. We started it during our first year of marriage and now 2 and half years later we are still celebrating. We always celebrate at home with a fun new menu, but this year the main course was pretty unexciting (steak, baked potato, and salad) but dessert was very exciting! We also started this tradition because my husband’s aunt gave us a gift card for a local grocery store for Christmas. She intended for us to use it for our dinner menu for New Year’s day but we used it to celebrate our 6 month anniversary in January.
I also thought these cakes would be perfect because we both have a love for Chocolate Lava Cakes at our favorite restaurant in town. These cakes did not disappoint us. I didn’t put the cakes in to 4 ounce ramekins but instead into 8 ounce ramekins. I baked them for about 5 more minutes than the recipe suggests. We were left with some cakes to enjoy later this week! Enjoy!
Hot Chocolate Fudge Cakes
source: Cooking Light
- 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 ( I used Amano chocolate)
- 2 tablespoons powdered sugar
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.