2.6 ounce bar chocolate dark 71% finely chopped ( cocoa) (such as Valrhona Le Noir Amer)
1 cup egg substitute
0.8 cup flour all-purpose
0.7 cup granulated sugar
5 teaspoons espresso powder instant
2 tablespoons powdered sugar
0.3 teaspoon salt
0.3 cup butter unsalted softened
0.7 cup cocoa unsweetened
1.5 teaspoons vanilla extract
Equipment
bowl
frying pan
oven
knife
blender
ramekin
measuring cup
Directions
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
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. 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.
Preheat oven to 35
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.
Sprinkle evenly with powdered sugar; serve immediately.
