2 T. unsweetened cocoa
3/4 c. butter, cut into pieces
3 (4 oz.) bars semisweet chocolate, broken into chunks
1/2 c. whipping cream
1 1/4 c. egg substitute
3/4 c. sugar
2/3 c. all-purpose flour
heavy cream whipped topping, optional
sliced strawberries, optional
Brush 16 muffin pan cups with 2 T. melted butter. Sprinkle cocoa evenly in the cups, shake around and dump out any excess. Put pan in the refrigerator to firm up the butter.
In a large saucepan, cook 3/4 c. butter and chocolate over low heat, stirring often, until melted. Slowly whisk in heavy cream and then set aside.
In a large mixing bowl combine egg substitute and sugar. Beat at medium speed with an electric mixer for 5-7 minutes or until slightly thickened. Slowly add chocolate mixture and flour, beating until blended. Pour the batter into muffin cups, filling each to within 1/4 in. from tops. Cover and chill at least 1 hour before baking.
Bake at 450 degrees for 10-11 minutes or just until the edges of the cakes spring back when lightly touched, but the centers are still soft. Take out of the oven and let stand for 3 minutes before loosening the edges with a knife. Quickly invert cakes onto a baking sheet. Sprinkle with powdered sugar and serve warm if you prefer with whipped topping or strawberries.