Ingredients:
3/4 cups flour
2/3 cups unsweetend cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unstalted butter, softened (I use salted butter and omit the salt)
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute (less fattening) or 4 eggs
1 1/2 teaspoon vanilla extract
4 oz semi-sweet baking chocolate squares, finely chopped
2 T powdered sugar
Ice Cream, vanilla or oreo cookie
Directions:
Mix together flour, cocoa, baking powder and salt.
Place butter in a large bowl and 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 in flour mixture in to sugar mixture; fold in chocolate. divide batter evenly among 10 (4 oz.) ramekins (will be thick); arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.
(If making in a pie dish as I mentioned at the beginning, you can bake immediately)
Preheat oven 350 degrees. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350 degrees for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately with ice cream on the side.
