I halved this recipe and made 4 ramekins. I used 60% cocoa and honestly I can't imagine that 71% would have been noticed at all so just use what you have. Also 1/4 cup of egg substitute= 1 egg in case you prefer to go that route. You can make these way ahead and then just pop these in the oven while dinner is being served and they'll be ready in time for coffee.
Recipe: Hot Chocolate Fudge Cakes
3.4 ounces all-purpose flour (about 3/4 cup)
2/3 cup unsweetened cocoa
5 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute
1 1/2 teaspoons vanilla extract
1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped
2 tablespoons powdered sugar
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift 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). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.
3. Preheat oven to 350°.
4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
Yield: 10 servings (serving size: 1 cake)
CALORIES 260 (28% from fat); FAT 8.2g (sat 4.5g,mono 2.3g,poly 0.2g); IRON 2.3mg; CHOLESTEROL 12mg; CALCIUM 63mg; CARBOHYDRATE 43.9g; SODIUM 189mg; PROTEIN 5.1g; FIBER 1.8g
Cooking Light, DECEMBER 2008