#MEwx Rainy and seasonally cool with another chocolate covered forecast recipe

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Good morning Augusta

This morning we have rain early evolving into a steadier rain this afternoon. High 57°F. Winds S at 10 to 15 mph. 

tonight we’ll have partly cloudy skies after evening rain. Low 42°F. Winds WSW at 10 to 20 mph. 

The readings from my weather instruments are:

The Dew Point is 32.7°F, the humidity is 99%, and the outdoor temp is 32.9°F.

The wind direction is West Southwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.00, the Absolute pressure is 29.80 and falling with a weather graphic indicating rain.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies abopve this fog for the time being.

The UV rating is 0 out of 16, Sunrise is 6:54 A.M., Sunset is 5:54 P.M., Moonrise is 1:19 P.M., Moonset is 10:39 P.M. and the moon phase is waxing crescent being 38% Illuminated.

We received 0.00 inches of rain here over the past 24 hours (so far).

This recipe as a real favorite with chocoholics, especially with some hot cocoa in this increasingly cold weather.

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.

 

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