Description[]
Source: Christmas With Southern Living 2003 - Southern Living
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
- 1/2 cup whipping cream
- 1 1/4 cups egg substitute
- 3/4 cups sugar
- 2/3 cup all-purpose flour
- Powdered sugar
Directions[]
- 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 1/4" 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 cake spring back when lightly touched, but centers are still soft.
- Let stand 3 minutes before loosening edges with a knife.
- Quicky invert cakes onto a baking sheet
- Transfer to dessert plates using a spatula.
- Sprinkle with powdered sugar.
- Serve warm.
Yield: 16 servings