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Prep Time: 21 Minutes Cook Time: 22 Minutes |
Ready In: 43 Minutes Servings: 1 |
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These yummy little cakes ooze soft chocolate from the center when you spoon into them. Serve with a scoop of vanilla ice cream for a sinfully good dessert. Ingredients:
1 cup all-purpose flour |
3/4 cup unsweetened cocoa |
1 1/2 teaspoons baking powder |
6 tablespoons butter or margarine, melted |
2/3 cup granulated sugar |
2/3 cup firmly packed light brown sugar |
1 cup egg substitute |
1 1/2 teaspoons vanilla extract |
1/4 teaspoon almond extract |
1 cup (6-ounce package) semisweet chocolate morsels |
Directions:
1. Sift together flour, cocoa, and baking powder in a medium bowl; set aside.
2. Whisk together butter and next 5 ingredients in a large bowl. Add dry ingredients; combine well. Spoon batter into 8 lightly greased 6-ounce custard cups or ramekins. Sprinkle each with 2 tablespoons morsels. Cover and chill at least 2 hours. Bake, uncovered, at 350° for 22 minutes. (Edges will be set and centers will be soft.) Let stand 5 minutes before serving.
3. Note: To eliminate the risk of salmonella contamination, this recipe uses egg substitute instead of real eggs because the cakes aren't in the oven long enough for eggs to cook thoroughly.
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