Oh my gosh–this is my new favorite dessert. It may be not the healthiest thing to eat, but its by far the yummiest(is that a word). Plus we actually got to use the ramekins that Andy got for Xmas last year–second time. I would suggest making this dessert for a dinner party because you can prepare them up to 2 days ahead of time and just leave them in the fridge until your ready for dessert and pop them in the oven for about 20 minutes.

First here is a picture of the yummiest dessert: -

Ingredients: 

3.4 ounces all-purpose flour (3/4 cup)

2/3 cup unsweetened cocoa (we used Hershey Cocoa)

5 teaspoons espresso coffee powder (we couldnt find espresso powder so we used instant coffee) 

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup unsalted butter, (we used margarine), softened

2/3 cup granulated sugar

2/3 cup packed brown sugar

1 cup egg subsitute

1 1/2 teaspoons vanilla extract

1 2.6 ounce bar dark (71% cocoa) chocolate ( we could only find 70%) finely chopped (we used a electric chopper–easier than doing it by hand)

2 tablespoons powdered sugar

1.  Sift together flour, cocoa, espresso powder, bakin powder and salt.

2.  Place butter in large bowl; beat with a mixer at medium speed 1 minute.  Add granulate and brown sugars, beating until well blended (5 min).  Add egg substitute and vanilla, again beating until well blended.  Fold flour mixutre into the sugar mixture; fold in chocolate.  Divide batter evenly between 10 ramekins; arrange on jelly roll pan.  Cover and refrigerate 4 hours up to 2 days.

3.  Preheat oven to 350 degrees.

4.  Let ramekins stand at room temp for 10 minutes.  Uncover and bake for 21 minutes or until cakes are puffy and slightly crusty on the top.  Spinkle with as much powedered sugar as you want.  Serve immediately.

This entry was posted on Tuesday, February 24th, 2009 at 6:43 pm and is filed under Cooking/Cuisine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.