Clouds, warm and Hot Fudge Cakes

Good morning Augusta

This morning we have partly cloudy skies and a high of 61°F. Winds NW at 10 to 15 mph.

Tonight we’ll have partly cloudy with a chilly low of 37°F. Winds NW at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  29.5°F, the humidity is 46%, and the outdoor temp is 49.5°F.

The wind direction is   North Northeast between 4.5 MPH and 7.4 MPH.

The Relative pressure is 29.71, the Absolute pressure is 29.51 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:16 a.m. Sunset is 7:54 p.m., Moonrise is 3:36 a.m., Moonset is 3:31 a.m. and the moon phase is waning crescent being 19% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 111053Z AUTO 32012KT 10SM CLR 09/M01 A2985 RMK AO2 SLP109 T00891006

Visibility is 10.0 miles / 16.1 Kilometers with

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

Space weather for today is:

Today’s Solar flux is 68, the solar wind speed is 565 Kilometers per second and

There is a 1% chance for a Solar Storm.

Here is another chocolate cake type recipe to have.

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.