Hot Chocolate Fudge Cakes

Hot Chocolate Fudge Cakes

Adapted from Cooking Light

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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.

Mango Chocolate Tofu Pudding

This is just something I whipped up the other day in the kitchen, trying to use up the last of the mango curd. This chocolate pudding is very bitter by itself, so if you are going to attempt it without the curd, I suggest adding more sweeteners and perhaps even some melted chocolate, as the chocolate flavor is a bit mild with just cocoa powder. With the mango curd swirled in, it is heavenly. The curd sweetens the chocolate without cutting the dark chocolate tones and adds the interesting combo of chocolate and lime. Surprisingly delicious! Serve with fresh berries for a sweet summer dessert.
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Mango Chocolate Tofu Pudding

INGREDIENTS

• 4 oz silken soft tofu
• ½ teaspoon chocolate extract
• ¼ teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon cornstarch
• 1 teaspoon instant coffee granules
• 2 heaping tablespoons plain yogurt
• 1 tablespoon maple syrup
• 2 teaspoons brown sugar
• 1 teaspoon powdered sugar
• dash of salt
• 1/2 cup mango curd

DIRECTIONS

1. Dissolve coffee in the chocolate and vanilla extracts. Pulse in a food processor with the silken tofu.
2. Add cocoa powder, corn starch, yogurt, and sweeteners to mixture. Puree until smooth.
3. Heat mixture in a small saucepan over medium heat until thickened, stirring frequently.
4. Add salt.
5. When mixture reaches a pudding consistency, remove from heat and allow to cool.
6. Chill in the fridge until completely cool.
7. Swirl with mango curd and serve with fresh fruit.