Brush 16 muffin pans with 2 T melted butter. Sprinkle evenly with cocoa, shaking off excess. Place in refrigerator to firm butter.

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.

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.

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.