Hot Chocolate Fudge Cakes

3/4 cup all-purpose flour
2/3 cup unsweetened cocoa
5 tsp instant espresso powder
1 1/2 tsp backing powder
1/4 tsp salt
1/4 cup unsalted butter
2/3 cup granulated sugar
2/3 cup packed brown sugar
3 eggs or 1 cup egg substitute
1 /2 tsp vanilla
1 - 2.6 ounce bar of dark chocolate
2 Tbl powdered sugar

Preheat over to 350

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, continue beating until well blended (about 5 minutes)  Add egss and vanilla, beating until well blended.  Fold flour mixture into sugar mixture; fold in chocolate.  Divide batter evenly among 10-4 oz remekins: arrange ramekins on a jelly roll pan.  Cover and refridgerate 4 hours or up to 2 days.  Bake uncovered for 20 minutes until cakes are puffy and slight crusty on top.  Sprinkle with powdered sugar; serve immediately.