These yummy little cakes ooze soft chocolate from the center when you spoon into them.
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
How to Make It
Brush 16 muffin pans with 2 tablespoons melted butter. Sprinkle evenly with cocoa, shaking out excess. Place in refrigerator to firm butter.
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.
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 1/4â€� from tops. Cover and chill at least 1 hour or up to 24 hours.
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.
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.