Betty's Perfect Chocolate Volcano Cake
Instructions
With a pastry brush, spread 2 tablespoons melted butter equally into bottom and sides of 16 muffin tins. Sprinkle bottom and sides of the 16 muffin tins with 2 tablespoons unsweetened cocoa powder. Shake muffin tins to cover all buttered parts, turn the pan upside down and tap it to shake out any excess cocoa powder. Refrigerate about hour in order for the butter to solidify. In a large, heavy pot, place 1 sticks (3/4 cup) chunked butter. Add 12 ounces dark chocolate chips (or milk chocolate or semi-sweet chocolate). Place over low heat and cook, stirring constantly, until butter and chocolate are melted. Remove from heat and slowly whisk in cup heavy whipping cream. Set aside. In a large mixing bowl, combine 1 cups egg substitute and cup sugar. Beat with an electric mixer until slightly thickened. Add chocolate-cream mixture and beat until completely blended. Spoon batter into prepared muffin tins, filling to within -inch of the tops. Cover with plastic wrap and refrigerate for at least 1 hour. Remove plastic wrap and bake at 450 degrees for 8 to 10 minutes. (I took mine out of the oven after about 8-and-a-half minutes.) The cakes are done if you can press on them with your finger and they spring back. The centers will still be soft and not completely cooked through. Once the cakes are removed from the oven, let them stand about 3 minutes, and then run a knife around the edge of each one. Place a tray (upside down) over the top of the pan of cakes, and quickly invert the pans. The loose cakes will drop onto the tray. Use a spatula to move each individual cake to its serving plate. Sprinkle lightly with confectioner's sugar. Serve immediately while warm! Yum! Absolutely decadent for the chocolate lover!
