MOLTEN CHOCOLATE CAKES

From Tracy's kitchen

MOLTEN CHOCOLATE CAKES

(from Southern Living Ultimate Quick and Easy Cookbook)

Prep:19 minutes Cook:11 minutes Other: 1 to 24 hours

(you could change it slightly by putting each one in a custard dish to bake, I have the Pyrex ones. That way they are in their own special dish and you don't have to move them so much. )

2 tablespoons butter, melted

2 tablespoons unsweetened cocoa

3/4 cup butter, cut into pieces

3(4 oz) bars premium semi-sweet chocolate, broken into chunks (the booked called for Ghirardelli, I was unable to find chocolate bars, but used the same brand chocolate chips in the baking aisle)

1/2 cup whipping cream

1 1/4 cups egg substitute (like egg beaters, because it doesn't stay in the oven long enough to cook all the way)

3/4 cup granulated sugar

2/3 cup all-purpose flour

Powdered sugar

~Brush 16 muffin pans with 2 tablespoons melted butter. Sprinkle evenly with cocoa, shaking out excess. Place in refrigerator to firm butter.

~Place 3/4 cup butter and chocolate in a large 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 in to muffin cups, filing to within 1/4-inch from tops. Cover and chill at least 1 hour or up to 24 hours , or cover an freeze up to 1 month. If frozen, thaw overnight in refrigerator before baking.

~Bake at 450 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 wit powdered sugar. Serve immediately. Yield:16 servings.