3/4 c. butter (small pieces)
3 (4 oz.) semi-sweet chocolate baking bars, broken into hunks (do not substitute)
1/2 c. whipping cream
3/4 c. sugar
1 1/4 c. egg substitute (does not stay in oven long enough to use eggs)
2/3 c. all-purpose flour
powdered sugar

Coat 16 muffin cups with melted butter. Sprinkle with cocoa. Refrigerate until firm. Place butter pieces and chocolate in a big heavy pan or iron skillet. Cook over low heat, stirring often, until butter and chocolate melt. Slowly whisk in cream; set aside. Mix egg substitute and sugar in a big mixing bowl. Beat at medium speed with electric mixer about 7 minutes or until blended. Pour batter into muffin cups, filling to 1/4-inch from top. Cover and chill 1 to 24 hours.

Bake, uncovered, at 450°F 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 plates using a spatula. Sprinkle with powdered sugar. Serve immediately.

Yield: 16.