Ingredients:

3.4 ounces all-purpose flour (about ¼ cup)

⅔ cup unsweetened cocoa

5 teaspoons instant espresso powder

1½ teaspoons baking powder

¼ teaspoon salt

¼ cup unsalted butter, softened

⅔ cup granulated sugar

⅔ cup packed brown sugar

1 cup egg substitute (or 4 eggs)

1 ½ teaspoons vanilla extract

1 (2.6-ounce) bar dark (71% cocoa) chocolate, finely chopped

2 tablespoons powdered sugar

Directions:

1. Weigh or lightly spoon flour into dry measuring cups; level with knife. Whisk together flour, cocoa, espresso powder, baking powder, and salt.

2. 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).

3. Add egg substitute (or eggs) and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate.

4. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan.

5. Cover and refrigerate 4 hours or up to 2 days.

5. Preheat oven to 350º.

7. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350º for 16 minutes* or until cakes are puffy and slightly crusty on top.

8. Sprinkle evenly with powdered sugar; serve immediately. Yield: 10 servings (serving size: 1 cake).

*For a more cake-like result, cook for 21 minutes.