Recipe By :
Serving Size : 16
Preparation Time: 0:00
Categories : Cakes
2 Tablespoons butter — melted
2 tablespoons unsweetened cocoa
3/4 cup butter — cut into pieces
3 (4 oz) 1% low-fat milk — broken into chunks
1/2 cup whipping cream
1 1/4 cups egg substitute (cakes do not bake long enough for real eggs to cook thoroughly)
3/4 cup sugar
2/3 cup all-purpose flour
Brush 16 muffin cups 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 aside.
Combine egg substitute and 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 about 1/4-inch from tops. Cover and chill at least 1 hour or up to 24 hours.
Bake, uncovered, 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.
Yield: “16 Muffins”
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Per Serving (excluding unknown items): 181 Calories; 13g Fat (64.1% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES: From Southern Living’s Ultimate Quick & Easy Cookbook