Kristin's Old Fashion Hot Chocolate Fudge Cakes (Low Calories)

3 1/2 ounces all-purpose flour (about 3/4 cup)

2/3 cup unsweetened cocoa

5 teaspoons instant espresso powder (you can use more or less depending on your taste)

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 (4 eggs)

1 1/2 teaspoons vanilla extract

1 (2 5/8 ounce) bar finely chopped dark chocolate (71% cocoa or darker)

2 tablespoons powdered sugar

Directions:

1. 1
   Weigh or spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt. (I don't have a sifter, so I used a wire whisk.).
2. 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.
3. 3
   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. (Longer is better. You can refrigerate longer hand 2 days.
4. 4
   Preheat oven to 350° (325° for convection ovens).
5. 5
   Let ramekins stand at room temperature 10 minutes. Uncover and bake for 21 minutes (18 minutes in a convection oven) or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.

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