Individual Hot Chocolate Fudge Cakes

Ingredients: 3/4 cup all-purpose flour 2/3 cup unsweetened cocoa powder 5 teaspoons instant espresso or coffee powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup unsalted butter, softened 2/3 cup granulated sugar 2/3 cup packed brown sugar 1 cup egg whites

1 1/2 teaspoons vanilla extract 1/3 cup semi-sweet mini chocolate chips, or other dark chocolate finely chopped 2 tablespoons powdered sugar Whipped cream for topping Sift together the flour, cocoa, espresso powder, baking powder, and salt.

Place the butter and sugars in a large bowl or stand mixer, and beat at medium speed until they are well blended (a few minutes). Add the egg whites and vanilla, beating until well blended. Lower the speed and slowly add in the flour mixture. Fold in the chocolate. Divide the batter evenly into 4

ounce ramekins (for me it makes about 8). Cover and refrigerate for 4 hours up to 2 days. Preheat the oven to 350°. Let the ramekins stand at room temperature 10 minutes. Uncover and bake at for about 21 minutes or until cakes are puffy and slightly crusty on top. Keep an eye on them, as

different ovens cook differently and you don’t want to over bake them. Sprinkle evenly with powdered sugar, add a dollop of whipped cream or ice cream, and serve immediately.