Prep: 20 minutes Cook: 11 minutes Chill: 1- 24 hours
2 TBSP butter, melted
2 TBSP unsweetened cocoa
3/4 cup butter, cut into pieces
3 (4 oz) bars premium semisweet chocolate, broken into chunks, (prefer Ghirardelli)
½ cup whipping cream
1 1/4 cup egg substitute (see note below)
3/4 cup granulated sugar
2/3 cup flour
* Brush 16 muffin pans with 2 TBSP melted butter. Sprinkle evenly with cocoa, shaking out excess. Place in refrigerator to firm butter.
* Place 3/4 cup butter and chocolate in heavy saucepan. Cook over low heat, stirring often, until butter and chocolate melt. Slowly whisk in cream; set mixture aside.
* Combine egg substitute and granulated sugar in a large mixing bowl. Beat at medium speed with an electric mixer 5 to 7 minutes or until slightly thickened; add chocolate cream and flour, beating until blended. Pour batter into muffin cups, filling to within 1/4 inch from tops. Cover and chill at least 1 hour or up to 24 hours, or cover and freeze up to 1 month. If frozen, thaw overnight in refrigerator before baking.
* Bake at 450 degrees 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 dessert plates using a spatula. Sprinkle with powdered sugar. Serve immediately.
**The recipe uses egg substitute instead of real eggs because the cakes are not in the oven long enough for eggs to cook thoroughly for safety.