 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
These yummy little cakes ooze soft chocolate from the center when you spoon into them. 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 tested with 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 |
Directions:
1. Brush 16 muffin pans 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� from tops. Cover and chill at least 1 hour or up to 24 hours.
4. Bake 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 warm.
5. 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.
|
|