Friday, January 29, 2010

Molten Chocolate Cakes (individual sized)

2 Tbs. Butter melted
2 Tbs. Unsweetended Cocoa
3/4 Cup Butter, cut in pieces
3 (4 oz) Premium Semisweet Chocolate baking bars (cut into chunks)
1/2 Cup Whipping Cream
1 1/4 Cup Egg Substitute
3/4 Cup Sugar
2/3 Cup All-purpose Flour
Powdered Sugar

1) Brush 16 muffin cups with 2 Tbs. melted butter. Sprinkle evenly with cocoa, shake out excess. Place in fridge.
2) Place 3/4 cup butter & chocolate in a large heavy saucepan. Cook over low heat, stirring often until melted. Slowly whisk in cream; set aside
3) Combine egg substitute & sugar in a large mixing bowl. Beat at medium speed with electric mixer 5-7 minutes or until slightly thickened; add chocolate cream & flour, beating until blended. Pour batter into muffin cups, filling about 1/4 in from tops. Cover & chill at least 1 hour or up to 24 hours.
4) Bake, uncovered at 450 degrees for 9-10 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 onto a baking sheet. Transfer to dessert plates using a spatula. Sprinkle with powdered sugar. Serve immediately.

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