I write. I quilt. I cook. I take photographs. What else is there?

Wednesday, January 20, 2010


Well, that was a great response to the Book Review Give-a-way.  Thanks everyone!  The books are on the way. 

Great news!  I finished Karen's quilt.  I'm working on the pillow shams now.  I'll put up pics as soon as those are done.  Should be in a day or two. 

I'm always on the lookout for great recipes.  Not good ones.  Great ones.  And, lately, they have to be healthy and preferrably low fat.  I don't really come across those very often.  For some reason, low fat doesn't translate to Great Recipe.  But, every-once-in-a-while I get lucky.  And let me tell you, this recipe is beyond GREAT.  So, get ready. 

The recipe comes from a December 2008 copy of Cooking Light magazine.  It can be made and stored a couple days beforehand. 

Hot Chocolate Fudge Cakes

3.4 ounces all-purpose flour
2/3 cup unsweetened cocoa
5 teaspoons instant espresso powder (I use plain instant coffee)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened (I go ahead and use salted because I'm cheap)
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute (3 eggs)
1 1/2 teaspoons vanilla extract
1 (2.6 ounce) bar dark (71% cocoa) chocolate, finely shopped (Hershey's Special Dark is yummy)
2 tablespoons powdered sugar

Sift together flour, cocoa, espresso powder, baking powder and salt.  Set aside.  Place butter in a large bowl; beat with a mixer at medium speed 1 minute.  Add granulated and brown sugars, beating until well blended.  Add eggs and vanilla, beating until well blended.  Fold flour mix into sugar mix.  Fold in chocolate.  Divide batter evenly among 10 (4-ounce) ramekins (This really is quite rich and filling).  Cover and refrigerate 4 hours or up to 2 days.

When ready to cook, preheat oven to 350 degrees.

Let ramekins stand at room temperature 10 minutes, then bake for 21 minutes (and not a second more!).  Sprinkle evenly with powdered sugar and serve immediately.

And that's it.  Yes, the eggs will be cooked enough to be safe.  Yes, the ramekins will be hot, but no, the inside of the cake will be nicely moderate enough to gobble up.  Great with Vanilla ice cream!


I'm going to make this for during my Liberated Quilting Retreat Monday and Tuesday.



Joanne said...

This looks like a great recipe, I am going to have to try it. Thanks.

Michele Bilyeu said...

oh it looks as good as it sounded!
hunting for a really big fork..
hide it from me quick!

too late....


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