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Hot Chocolate Fudge Cakes (Low Calorie)

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“I made these for our Christmas Dinner. It is better if you prepare and refrigerate a day or two in advance. I got this from the December 2008 Issue of Cooking Light. 6 squares of Ghirardelli Chocolate is 2 5/8 ounces.”
READY IN:
1hr 21mins
SERVES:
10
YIELD:
10 Ramekins
UNITS:
US

Ingredients Nutrition

Directions

  1. Weigh or spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt. (I don't have a sifter, so I used a wire wisk.).
  2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate.
  3. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days. (Longer is better. You can refrigerate longer hand 2 days.
  4. Preheat oven to 350° (325° for convection ovens).
  5. Let ramekins stand at room temperature 10 minutes. Uncover and bake for 21 minutes (18 minutes in a convection oven) or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.

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