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Sift 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 (5 min). Add egg substitue and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 - 4oz ramedkins; arrange on a pan. Cover and refrigerate 4 hours up to 4 days.
Preheat oven to 350?.
Let ramekins stand at room temp 10 minutes. Uncover and bake for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinke evenly with powdered sugar; serve immediately.
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Emz24 1 year agoTake out the expresso powder and serve which a hot fudge sauce and these are great
jamesbrown2 1 year agoRecipe has far too much salt and cocoa, try one teaspoon of salt and 1/4 cup cocoa. Can use four eggs instead of egg substitute. This was a delicious pudding I made for my in-laws for Sunday lunch. Even with the adjustments to the recipe it was still too rich for my mother in law but everyone else enjoyed it with either a small scoop of vanilla ice cream or double cream.