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Weigh or loghtly spon flour into dry measuring cups (approx 3/4 cup); level with a knife. Sift together flour, cocoa, espresso 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 minutes). Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.
Preheat oven to 350. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350 for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powedered sugar; serve immediately.
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 453 | ||
Calories from Fat: 100 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 12.9mg | 4 % | |
Sodium 989.1mg | 34 % | |
Potassium 385.7mg | 10 % | |
Total Carbohydrate 94.5g | 28 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 88.3g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 453
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