 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 tablespoon(s) butter, melted |
2 tablespoon(s) unsweetened cocoa |
3/4 cup(s) butter, cut into pieces |
3 bar(s) premium semisweet chocolate, broken into chunks (4 oz each) |
1/2 cup(s) whipping cream |
11/4 cup(s) egg substitute |
3/4 cup(s) granulated sugar |
2/3 cup(s) flour |
powdered sugar |
Directions:
1. Brush 16 muffin pans with 2 T melted butter. Sprinkle evenly with cocoa, shaking off excess. Place in refrigerator to firm butter.
2. Place 3/4 c butter and chocolate in a large heavy saucepan. Cook over low heat, stirring often, until butter and chocolate melt. Slowly whisk in cream; set mixture aside.
3. Combine egg substitute and sugar in a large mixing bowl. Beat at medium speed with mixer 5-7 minutes or until slightly thickened; add chocolate cream and flour, beating until blended. Pour batter into muffin cups, filling within 1/4 inch from tops. Cover and chill at least 1 hour or up to 24 hours, or cover and freeze up to 1 month. If frozen, thaw overnight in refrigerator before baking.
4. Bake at 450 for 10-11 minutes or just until edges of cake spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with knife. Quickly invert cakes onto baking sheet. Transfer to dessert plates with spatula. Sprinkle with powdered sugar. Serve immediately.
|
|