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Ingredients
- 2 tablespoons butter, melted
- 2 tablespoons unsweetened cocoa
- 3/4 cup butter, cut into pieces
- 3 (4-ounce) bars premium semisweet
- chocolate, broken into chunks
- (we used Ghirardelli)
- 1/2 cup whipping cream
- 1 1/4 cups egg substitute (see Note)
- 3/4 cup sugar
- 2/3 cup all-purpose flour
- Powdered sugar
Details
Preparation
Step 1
1. Brush 16 muffin cups with 2 tablespoons melted butter. Sprinkle evenly with cocoa, shaking out excess. Place in refrigerator to firm butter.
2. Place 3/4 cup butter and chocolate in a large heavy saucepan. Cook over low heat, stirring often, until butter and chocolate melt. Slowly whisk in cream; set aside.
3. Combine egg substitute and sugar in a large mixing bowl. Beat at medium speed with an electric mixer 5 to 7 minutes or until slightly thickened; add chocolate cream and flour, beating until blended. Pour batter into muffin cups, filling to within 1/4-inch from tops. Cover and chill at least 1 hour or up to 24 hours.
4. Bake, uncovered, at 450° for 10 to 11 minutes or just until edges of cakes spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with a knife. Quickly invert cakes onto a baking sheet. Transfer to dessert plates using a spatula. Sprinkle with powdered sugar. Serve immediately. Yield: 16 servings.
Note: The recipe uses egg substitute instead of real eggs because the cakes aren't in the oven long enough for eggs to cook thoroughly.
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