Molten Chocolate Cakes
- 3/4 c. butter (small pieces)
- 3 (4 oz.) semi-sweet chocolate baking bars, broken into hunks (do not substitute)
- 1/2 c. whipping cream
- 3/4 c. sugar
- 1 1/4 c. egg substitute (does not stay in oven long enough to use eggs)
- 2/3 c. all-purpose flour
- powdered sugar
- Coat 16 muffin cups with melted butter. Sprinkle with cocoa. Refrigerate until firm.
- Place butter pieces and chocolate in a big heavy pan or iron skillet. Cook over low heat, stirring often, until butter and chocolate melt. Slowly whisk in cream; set aside. Mix egg substitute and sugar in a big mixing bowl. Beat at medium speed with electric mixer about 7 minutes or until blended. Pour batter into muffin cups, filling to 1/4-inch from top. Cover and chill 1 to 24 hours. Bake, uncovered, at 450u0b0 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 plates using a spatula. Sprinkle with powdered sugar. Serve immediately. Yield: 16.
butter, semisweet chocolate baking bars, whipping cream, sugar, egg substitute, allpurpose, powdered sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=58874 (may not work)