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.
Fantastic!! My husband makes this for me on special occasions. It is the BEST. We follow the recipe exactly. Only exception, is that we pull it out of the oven after 8 minutes because we prefer it very moist, like Lava Cake. You can't really undercook it, but you can overcook it. If you leave it in too long, it will be great tasting chocolate cake, but no longer molten.
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