2 tbsp butter, melted
2 tbsp unsweetened cocoa
3/4 cup butter, cut into pieces
3 (4-oz each) premium semisweet chocolate baking bars, broken into chunks*
1/2 cup whipping cream
1 1/4 cups egg substitute**
3/4 cup sugar
2/3 cup all-purpose flour
powdered sugar for dusting
Brush 16 muffin cups with the 2 tablespoons of melted butter; sprinkle evenly with the unsweetened cocoa, shaking out the excess. Set into the refrigerator.
In a large heavy saucepan, place the cut-up butter and the chocolate chunks. Cook over low heat, stirring often, until all melted. Slowly whisk in the cream using a wire whisk; set aside.
Combine the egg substitute and sugar in a large mixing bowl. Beat with an electric mixer at medium speed for 5 to 7 minutes or until slightly thickened. Add the chocolate cream and the flour, beating until well blended. Pour the batter into the prepared muffin cups filling each to about 1/4-inch from the top. Cover and return to the refrigerator for at least one hour (okay to do up to 24-hours).
Remove from refrigerator and bake in a preheated 425 degree oven for 10 to 11 minutes or just until the edges of the cakes spring back when lightly touched but the centers are still soft. Remove from oven and let stand 3 minutes . Loosen cake edges with a thin knife and invert cakes onto a baking sheet. Transfer cakes to dessert plates. Sprinkle with powdered sugar and serve immediately.
*Do NOT substitute chocolate baking chips!!
**Do NOT use regular eggs as they will not cook thoroughly!!