Decadent chocolate fudge cake for the holidays

November 9, 11:25 AMMinneapolis Dessert Restaurants ExaminerKim Klietz

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Hot chocolate fudge cake
Photo by Kim Klietz

The holidays are just around the corner, and with the holiday season usually comes spending time with family and entertaining. When you have people coming over, it’s always nice to put out a dish that is sure to impress. If you need a delicious dessert to wow all of your guests, look no further than this recipe for Hot Chocolate Fudge Cakes from Cooking Light.

I recently had the chance to sample this dessert when my mom made it for my husband’s birthday. This was hands down, one of the best chocolate cakes I have ever tasted, better than any molten lava cake from any restaurant. The cake is rich and dark, with a delicious, gooey chocolate center. The little bit of coffee in the recipe deepens the chocolate flavor, making it even more decadent. Plus, the cakes are baked in individual ramekins, so it is the perfect portion size! Make sure to try out this recipe for your next holiday gathering.

Hot Chocolate Fudge Cakes (recipe from Cooking Light)

3/4 cup all-purpose flour
2/3 cup unsweetened cocoa
5 teaspoons instant espresso 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 substitute
1 1/2 teaspoons vanilla extract
1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped
2 tablespoons powdered sugar

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking 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 (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. 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.

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 powdered sugar; serve immediately.