^{© 2008}

 - ¾ cup all purpose flour

- 2/3 cup unsweetened cocoa

- 5 teaspoons instant expresso powder

- 1 ½ teaspoons baking powder

- ¼ teaspoon salt

- ¼ cup unsalted butter, softened

- 2/3 cup granulated sugar

- 2/3 cup packed brown sugar

- 1 cup egg substitute

- 1 ½ teaspoons vanilla extract

- 1 (2.6 oz. Bar dark chocolate (71% cocoa) such a valrohone, finely chopped

- 2 tablespoons powdered sugar

-10 ramekins

lightly spoon flour into dry measuring cup. Level with a knife. Sift together flour, cocoa,expresso, baking powder and salt

place soft butter in a large bowl and beat with a mixer at medium speed for one minute.  Add granulated and brown sugars, beating until well blended (about five minutes).  Add egg substitute and vanilla, beating until well blended.  Fold flour mixture into the sugar mixture.

Divide batter evenly into the 10 ramekins (4 oz. Sizes).  Arrange ramekins on a flat metal sheet, cover each ramekin with clear plastic and refrigerate for minimum of four hours or maximum up to two days.

Preheat oven to 350 degrees

When ready to bake, leave ramekins out on counter to stand until its at room temperature.  Usually about ten minutes.

Uncover each ramekin and bake at 350 degrees for approximately 20 minutes or until cakes are puffy and slightly crusty on top.  When done, remove from oven and sprinkle evenly with powdered sugar and serve immediately.  Each ramekin is one serving.  260 calories, 8.2 grams of fat, fiber 1.8 grams, sodium 189 mg.