Molten Chocolate Lava Cakes

 

INGREDIENTS

2 T. butter, melted

2 T. unsweetened cocoa

3/4 c. butter, cut into small pieces

3 (4 oz.) bars semisweet chocolate, broken into pieces

1/2 c. whipping cream

1 1/4 c. egg substitute

3/4 c. sugar

2/3 c. all-purpose flour

powdered sugar for dusting

DIRECTIONS

Brush 16 muffin pans with melted butter. Sprinkle the insides of the pan evenly with cocoa. Place pan in the refrigerator to allow the butter to firm.

In a large heavy saucepan add 3/4 c. butter and chocolate pieces. Cover with a lid and cook on low heat, stirring often until melted. Slowly add cream and then set aside. 

In a separate bowl combine egg substitute and sugar. Beat at medium speed with an electric mixer for 5 minutes until slightly thickened. Add the chocolate mixture and flour, beating until blended. Pour the batter into the muffin cups, filling to 1/4 inch from the tops. Cover and chill for at least an hour; up to 24 hours.

Bake at 450 degrees for 10-11 minutes or just until the edges of the cakes spring back when lightly touched. The centers will still be soft. Remove from the oven and let stand for 3 minutes. Loosen edges with a butter knife. Quickly invert the cakes onto a baking sheet. Sprinkle with powdered sugar.