#MEwx Temp[s above freezing, sun and Hot Chocolate Fudge Cakles
I’ve put up an Ambient WS 5000 weather station where you can view real time weather readings from my location online by clicking here.
This morning we have mostly cloudy skies with isolated snow showers. It’s warmer with highs in the lower 30s. Winds are Southwest around 10 mph gusting to 20 mph. Wind chill values as low as 5 below are possible.
Tonight we’ll have mostly cloudy conditions. Not as cold with lows in the mid 20s. Light and variable winds.
We didn’t receive any snow here over the past 24 hours.
The wind is North Northwest between 2.0 MPH and 4.7 MPH.
The Relative pressure is 29.94, the Absolute pressure is 29.74 and falling with a weather graphic indicating sun and clouds.
Augusta’s humidity is 54%, the outdoor temperature is 13.1°F, the dew point is -0.8°F and the wind chill is 13.1°F.
Visibility is 10.0 miles / 16.1 kilometers with sun and a few clouds.
The UV index is 0 placing the average person at low risk and the solar radiation reading is 36.7W/m2. The moon is a FULL MOON and is 99.4% illuminated.
Sunrise is 6:52 PM, sunset is 4:53 PM, moonrise is 4:42 PM and Moonset is 7:17 AM. We’ll have 10 hours 1 minutes of daylight today. The next Full Moon is on February 5 with our next new moon being on February 20.
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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