I found this recipe years ago in my Cooking Light magazine and always return to it when I want a chocolatey treat. It is wonderful! Since starting weight watchers, it is also a lighter dessert that is “worth my points”. Meaning, I am willing to go over my point value for the day, if I get to have this. Many times I half this recipe and make only 6 desserts (baking only two at a time). If the kids are going to eat one of these, I usually skip the espresso/coffee powder.
Hot Fudge Chocolate
3/4 cup All Purpose Flour (3.4 ounces)
2/3 cup unsweetened cocoa powder
5 tsp regular instant coffee powder (I usually use instant espresso or it can be skipped)
1 1/2 tsp baking powder
1/4 tsp kosher salt
1 1/2 tsp vanilla extract
1/2 cup sugar
1/2 cup dark brown sugar
2.6 ounce Dark chocolate
Measure and mix everything together except for the dark chocolate. Chop the chocolate. Carefully fold in chocolate chunks to the mixture and stir. Seperate out into 12 prepared ramekin. Refrigerate for 4 hours to 2 days. Arrange on a jelly roll pan to bake. Bake at 350°F for 18 minutes – until cakes are puffy and slightly crusty on top. Serve immediately.