Molten Chocolate Cakes

FROM CHELLE:

I have had this recipe for years just shuffling it from one place to the next never taking the time to make it because I assumed it would take a lot of effort. I couldn't have been more wrong. It was easy and quick to put together. So break out your muffin tins and enjoy some choclate goodness.



Molten Chocolate Cakes

2 Tbsp butter melted
2 Tbsp unsweetened cocoa
¾ cup butter, cut into pieces
12 oz premium semisweet chocolate baking bar, broken into chunks*
½ cup whipping cream
1 ¼ cups egg beaters
¾ cup sugar
2/3 cup all purpose flour
Powdered sugar

1. Brush 16 muffin cups w/ 2 Tbsp melted butter, sprinkle evenly with cocoa, shake out excess. Put in refrigerator to firm butter.
2. Place ¾ cup butter and chocolate in a large heavy saucepan. Cook over low heat, stirring often, until butter and chocolate melt. Slowly wisk in cream; set aside.
3. Combine egg beaters and sugar in a large mixing bowl. Beat at medium speed 5-7 minutes or until slightly thickened; add chocolate mix, and flour, beating until blended. Pour batter into muffin cups, filling to about ¼ inch from tops. Cover and chill at least 1 hour or up to 24 hours.
4. Bake, uncovered @ 450 for 10-11 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 knife. Quickly invert cakes onto a baking sheet. Transfer to dessert plate using a spatula. Sprinkle with powdered sugar and icecream. Serve immediately.

*Don’t substitute semisweet chips for the baking bar

NOTE: The recipe uses egg beaters instead of real eggs because the cakes aren’t in the oven long enough for eggs to cook thoroughly.