Hot Chocolate Fudge Cakes

Makes 10 servings

Ingredients
3/4 cup all purpose flour
2/3 cup unsweeting cocoa
5 teaspoons instant espresso powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg replacer
1 1/2 teaspoon vanilla extract
2/6 oz. dark chocolate, finely chopped
2 tablespoons powdered sugar

Recipe
1. Sift together flour, cocoa, espresso powder, baking powder, and salt.

2. Place butter in large bowl: beat with a mixer at medium 1 minute, add granulated & brown sugars. Beat until well blended (5 min). Add egg replacer and vanilla extract.

3. Fold flour mix into sugar mix. Fold in chocolate. Divide batter evenly among ramekins, arrange ramekins on a pan.

4. Cover & refridgerate 4hours --> 2 days

5. Preheat oven to 350F

6. Let ramekins stand at room temp. for 10 min. Uncover and bake for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar. Serve immediately.