Ingredients
3/4 cups of all-purpose flour
2/3 cup unsweetened cocoa
5 tsp instant espresso powder
1 1/2 tsp of baking powder
1/4 tsp salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup of eggs or egg substitute
1 1/2 tsp vanilla extract
1, 2.6 ounce bar dark chocolate
2 Tbl powdered sugar
Sift together flour, cocoa, espresso powder, baking powder and salt. Place butter in large bowl, beat with mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (a bout 5 minutes). Add eggs and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10- 4 oz ramekins; arrange on jelly roll pan. Cover and refrigerate 4 hours or up to 2 days.
Preheat oven to 350 degrees
Let ramekins satnd at room temperature 10 minutes or until cakes are puff and slightly crusty on top. Sprinkle evenly with powdered sugar. Serve immediately.
