Hot Chocolate Fudge Cakes

When I was growing up, my mom used to make chocolate pudding cake. I have always wanted to make it, but I try not to have cakes around the house unless we are having company because I have the tendancy to overindulge. When I saw this recipe in my latest edition of Cooking Light magazine, I just knew that I had to make it! Not only is it reminiscent of my mom's chocolate pudding cake, but it is made from dark chocolate and it is made with healthier ingredients. These are soo good. I will definately make them again.

Hot Chocolate Fudge Cakes
Source: Cooking Light December 08

Ingredients:
3/4 c A/P flour
2/3 unsweetened cocoa
5 tsp instant espresso powder (I used instant coffee)
1.5 tsp baking powder
1/4 tsp salt
1/4 c. unslated butter, softened
2/3 c. granulated sugar
2/3 c. packed brown sugar
1 c. egg substitute
1.5 tsp vanilla extract
1 2.6 oz bar dark (71% cocoa) chocolate, finely chopped
2 tbsp powdered sugar ( I omitted)

Directions:
1. Combine flour, cocoa, espresso powder, baking powder and salt in a small bowl.
2. Place butter in a large bowl; beat with mixer at medium speed for 1 minute. Ad sugars, beating until well blended. Add egg substitute and vanilla beating until well blended. Fold the flour mixture into the sugar mixture; fold in chocolate. Divide batter evenly among 4 oz ramekins; arrange ramekins on a jelly roll pan. Cover an refrigerate 4 hours or up to 2 days.
3. When you are ready to serve, Preheat oven to 350.
4. Let ramekins stand at room temperature for 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 and serve warm. Yield 10 servings (Serving size : 1 cake)

Calories 260; Fat 8.2 g; Protein 5.1 g; Carb 43.9 g; Fiber 1.8 g.