3.4 ounces flour
2/3 cup unsweetened cocoa
5 tea spoons espresso powder
1 1/2 teaspoons baking powder
1/4 tea spoon salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg
1 1/2 teaspoons vanilla extract
1 (2.6-ounce) bar dark (71% cocoa) chocolate finely chopped
2 table spoons of powdered sugar
Weigh or 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 ramekins; arrange ramekins on a jelly roll pan.
Cover and refrigerate 4 hours or up to 2 days.
Preheat oven to 350 grades
Let ramekins stand at room temperature 10 minutes.
Uncover and bake at 350 grades for 21 minutes or until cakes are puffy and slightly crusty on top.
Sprinkle evenly with powdered sugar; serve immediately.