Hot Chocolate Fudge Cakes

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.