12 oz. premium semisweet chocolate baking bars broken up
1/2 c. whipping cream
1 1/4 c. egg substitute, See Note
3/4 c. sugar
2/3 c. all purpose flour
Powdered sugar
Instructions
1) Brush 16 muffin cups with melted butter. Sprinkle evenly with cocoa, shaking out excess. Refrigerate.
2) 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 aside.
3) Combine egg substitute and sugar in a large mixing bowl. Beat with an electric mixer at medium speed 5-7 minutes or until slightly thickened; add chocolate cream and flour, beating until blended. Pour batter into muffin cups, filling to about 1/4 inch from top. Cover and chill 1-24 hours.
4) Bake, uncovered, at 450 for 10-11 minutes or just until edges of cake spring back when lightly touched, but centers are 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 immediately.
Serving
Suggestions
Note- Egg substitute is used in place of eggs because cakes are not in the oven longe enough to cook eggs thoroughly
Originally Submitted
7/13/2013
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