"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne


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This recipe for MOLTEN CHOCOLATE CAKES, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 tbsp. butter melted
2 tbsp. unsweetened cocoa
3/cup butter, cut into pieces
3 (4 oz.) bars premium semisweet chocolate, broken into chunks (we used Ghiradelli)
1/2 cup whipping cream
1-1/4 cups egg substitute (see note)
3/4 cup sugar
2/3 cup all-purpose flour
powdered sugar

1. Brush 21 muffin pans with 3 tbsp. melted butter. Sprinkle evenly with cocoa, shaking out excess. Place in refrigerator to firm butter.
2. Place 3/4 cup butter and chocolate in a large heavy sauce pan (I used double boiler.). Cook over low heat, stirring often until butter and chocolate melt. Remove from heat. Slowly whisk in cream; set aside.
3. Combine egg substitute and sugar in large mixing bowl. Beat at medium speed with an electric mixer 5-7 minutes or until slightly thickened. Add chocolate cream and flour, beating until blended.
4. Pour batter into muffin cups, filling to within 1/4-inch from top. Cover and chill at least 1 hour and up to 24 hours.
5. Bake at 450 for 10 minutes or just until edges of cakes spring back when lightly touched, but centers are still soft.
6. Let stand for 4 minutes before loosening edges with a knife. Quickly invert cakes onto a baking sheet. Transfer to dessert plates using a spatula.
7. Sprinkle with powdered sugar. Serve warm.

Personal Notes:
Personal Notes:
Note: The recipe uses egg substitute instead of real eggs because the cakes are not in the oven long enough for eggs to cook thoroughly.

I have frozen these and heated in the microwave. Wonderful!




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