Ingredients:
3/4 c. all purpose flour
2/3 c. unsweetened cocoa
5 tsp. instant espresso powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. unsalted butter, softened
2/3 c. granulated sugar
2/3 c. packed brown sugar
1 c. fresh eggs
1 1/2 tsp. vanilla extract
1 dark chocolate bar finely chopped, such as Valrhona Le Noir or Green and Black's 85% cocoa
Preparation:
1. Lightly spoon flour into measuring cup, level w/knife. Add cocoa, espresso powder, baking powder, salt and sift together.
2. In a large bowl add butter and mix at med speed for 1 minute. Add both sugars and blend for approx. 5 minutes. Add eggs and vanilla beating until well blended. Fold flour mixture into sugar mixture, then fold in chocolate.
3. Divide batter evenly among 10 (4-ounce) ramekins. Arrange ramekins on a cookie sheet cover and refrigerate for 4 hours or up to 2 days.
4. Preheat oven to 350
5. Let ramekins stand at room temperature for 10 minutes before cooking. Place in oven
uncovered for 21 minutes or until cakes are puffy and slightly crusty on top. Remove from oven and sprinkle with powdered sugar and serve hot immediately. The top should be cooked and appear cake like while the inside will have the consistency of pudding.Servings 10, calories vary depending on type of dark chocolate used.
An ice cold glass of milk is a fine accompaniment to wash down this decadently rich dessert. Also if caffeine keeps you up at night, than I suggest having this wonderful dessert after a fine lunch.
My thanks and appreciation go to my friends Stephanie and Leah for sharing this recipe with me, so that I can share it with all of you. Enjoy!
Women's Hunting Journal Integrity for The Hunt
