Hot Chocolate Fudge Cakes

Hot Chocolate Fudge Cakes

Adapted from Cooking Light

.

INGREDIENTS

• 3.4 ounces white whole wheat 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 fat-free organic plain yogurt
• 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

DIRECTIONS

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 yogurt in a large 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. (I skipped this step.)
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.
5. Serve immediately.