Sun, warm temps, a hot chocolate fudge cakes recipe and one cat's opinion on the weather

Good Morning Augusta

This morning we have sun and a high of 46°F. Winds W at 5 to 10 mph.

Tonight we’ll have partly cloudy skies and a Slight chance of a late shower. Low will be 32°F. Winds SW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 53%, the Dew Point is 14.7°F and the outdoor temp is 29.8°F.

The wind direction is   West between 1.1 MPH and 2.5 MPH, generating a wind chill of 29.7°F.

The Relative pressure is 30.08, the Absolute pressure is 29.87 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:19 a.m. Sunset is 5:24 p.m., Moonrise is 2:44 p.m., Moonset is 4:46 a.m. and the moon phase is Waxing Gibbous being 91% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 271153Z AUTO 24004KT 10SM BKN050 M01/M07 A3023 RMK AO2 SLP241 T10111067 10011 21017 53017

Visibility is 10.0 miles / 16.1 Kilometers with mostly cloudy skies to 5,000 ft / 1,524 m.

  We didn’t receive any new rain or snow here over the past 24 hours.

Space weather for today is:

Today’s Solar flux is 68, the solar wind speed is 447  Kilometers per second and the chance of a solar storm is 1%.

How about some hot chocolate fudge cakes for dessert tonight?

HOT CHOCOLATE FUDGE CAKES

3.4 oz. all purpose flour (about ¾ cup)

2/3 cup unsweetened cocoa

5 tsp. instant espresso powder (I used instant coffee powder)

1 ½ tsp. baking powder

¼ tsp. salt

¼ cup unsalted butter, softened (I used a margarine blend)

2/3 cup granulated sugar

2/3 cup packed brown sugar

1 cup egg substitute

1 ½ tsp. vanilla extract

1 (2.6 oz.) bar dark (71% cocoa) chocolate, finely chopped (I used ½ cup Ghiradelli 60% cocoa chocolate chips and 1 square unsweetened chocolate, finely chopped

2 tbsp.  Powdered sugar

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

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 oz.) ramekins or other small baking dish; arrange ramekins on a jelly-roll pan.  Cover and refrigerate 4 hours or up to 2 days.

Preheat oven to 350F.

Let ramekins stand at room temperature 10 minutes.  Uncover and bake at 350F for 21 minutes or until cakes are puffy and slightly crusty on top.  Sprinkle evenly with powdered sugar; serve immediately. 

Yield: 10 servings.