My Chocolate Fantasy

The Christmas, carrot, chocolate and wacky cakes are all-time favorites. The texture, appearance and flavor of these cakes are all to crave for.
Cakes are one of the favorite desserts of people of all ages. It is always present in various kinds of gatherings. Some cakes are traditionally eaten in special occasions such as at Christmas Eve. Others can be eaten with different toppings and are available in a variety of forms.
Some delicious gourmet cakes:
The Carrot Cake
Carrot is the main ingredient of a carrot cake and consists of large amounts of sugar like sugar beets. It was used during the medieval age as sweet ingredient in sweet cake. The carrot cake is a sweet gourmet cake prepared through the mixture of grated carrot and butter. The process of cooking results to soft carrot and the cake has dense and soft texture. The carrots themselves improve and add to the appearance, texture, and flavor of the cake.
You could add ingredients to your carrot cake to make it more personal, depending on your taste buds. You could sprinkle it with raisins, nuts, coconut or pineapple.
The serving of carrot cake may be either plain, with glazed or topped with white icing. It can also be served topped with cream cheese icing and chopped walnuts.
A carrot cake with cream cheese icing is listed as number five on the top five fad foods of the 1970s according to the American-based Food Network in 2005. And carrot cakes are available in different forms such as sheet cake, cupcake, and loaf form. They are popular in the United States and in the United Kingdom.
The Christmas cake
Christmas cake is actually a fruit cake popular in Ireland, Japan, Philippines, United Kingdom, and other countries under the commonwealth. People in these countries normally give out fruit cakes as presents during the holiday season.
Christmas cake has several types. There are spongy to heavy, crumbly-moist to sticky-wet, light to dark and spongy to heavy. Some are leavened or unleavened, square or oblong, round shape, fairy cakes, dusting with icing sugar and more.
The Scottish Christmas cake is called Whisky Dundee and is a most loved traditional Christmas cake. It is made with Scotch whisky and feels crumbly and light on the palate. It has candied peesl and light fruits such as sultanas, cherries, currents and raisins. This cake is loved by those who are not fond of moist and very rich textured cakes.
Another Christmas cake is the apple crème Christmas cake. It particularly consists of rich mix of finely sliced apples. It is usually mixed with raisins and other fruit. It also has cream cheese, heavy whipping cream, and eggs.
Christmas cake in certain occasion is even added with coins as touch pieces for good luck. The coins may be 3d piece, silver, or six pences wrapped in grease proof paper packages.
The Wacky Cake
It was believed that Beatrice Fe O’Hearn was the inventor of the wacky cake recipe. The recipe was passed down to generations among her family and friends. The cake has been a favorite delicacy in many rural areas of the United States since in the late 1930s.
The wacky cake has spongy texture and cocoa based. This cake is unique in a sense that it does not contain eggs and milk unlike the other common cake and pastries. It has active ingredients such as cocoa powder, flour, baking soda, sugar, vanilla extract, vegetable oil, and white vinegar. You can also add brewed coffee. And wacky cake may be served plain or with toppings like confectioner’s sugar and icing.
A basic wacky cake recipe has cocoa, flour, baking soda, sugar, salt, vanilla, vegetable oil, vinegar and water.
The Chocolate Cake
Chocolate cakes are absolutely one of the all time favorites. There is a big selection of chocolate cakes, with varying ingredients. An important element in a chocolate cake is the intensity of chocolate, especially in devil’s food cake.
In the United States, the most common type of chocolate cake is the butter cake. The European chocolate Génoise Cake has a spongy texture with minimal amounts of fat. Other types include the flowerless chocolate cake and red velvet cake.
And the common butter cake recipe has ingredients of cocoa powder, baking powder, baking soda, flour, milk, sugar, salt, eggs, butter or oil, and water. Other additional ingredients are fruit juices, sour cream, syrups and melted chocolate for devil’s food cake.
Ingredients such as liqueurs, vanilla extracts, or liquid flavor i.e. coffee are used by many bakers to enhance and bring out different properties in the chocolate flavor. Also, numerous professional chefs and bakers have experimented unique flavors to chocolate cakes. Some examples of chocolate cakes with flavor combinations include Black Forest gateau, Bûche de Noël, and German Chocolate Cake.

Everyone loves cake. Impress your family and friends with delightfully decorated cakes. The use of an icing or some sort of garnish will add an air of elegance to your cake designs.

Creating beautiful and delicious cakes is not as frightening as it might seem. Whether you prefer rich chocolate cake or creamy cheesecake, choose one of the cake recipes below and enjoy step-by-step guidance for the preparation process.

Your loved ones will appreciate these divine, dazzling and elegant cakes.

DEVIL’S FOOD CAKE – COUNTRY LIVING HOLIDAYS

Ingredients

1/4 c. Butter or margarine, softened

1 1/2 c. Sugar

1/4 Tsp. Salt

1 Tbs. Vanilla

3/4 c. Unsweetened cocoa

3 1/2 c. Unsifted cake flour

2 Tsp. Baking soda

2 1/2 c. Water

4 Egg whites, at room temp.

Cocoa frosting

Chocolate glaze

Confectioners’ sugar and -unsweetened cocoa (opt. for checkerboard decoration)

Directions

1. Heat oven to 350′F. Generously grease and flour three 9-inch round

cake pans.

2. In a large bowl with electric beater or mixer, beat butter, 3/4 C

sugar, salt, and vanilla together until fluffy.

3. Combine cocoa, flour, and soda in a sifter. Sift into bowl on top

of butter mixture. Add water and beat at low speed just until smooth.

4. With clean beaters in a medium bowl, beat egg whites until fluffy.

Gradually add remaining 3/4 C sugar. Continue beating until stiff peaks form. Fold, one-third at a time, into chocolate batter.

5. Divide batter evenly into prepared pans. Bake until centers spring

back when touched-20 to 25 minutes.

6. Cool 5 minutes in pans. Turn out on cooling rack and cool

completely.

7. Prepare cocoa frosting. Fill and assemble cake. Spread a thin

smooth layer of frosting over cake. Refrigerate 1 hour.

8. Prepare chocolate glaze. Place chilled cake on a cooling rack with

a tray underneath it. Spoon glaze onto top of cake. Spread evenly allowing glaze to flow down sides. Smooth sides.

9. Place cake, still on cooling rack with tray, in refrigerator until

glaze is firm.

10. Decorate top with cocoa and confectioners’ sugar checkerboard just

before serving, if desired. Place 1-inch strips of thin cardboard gently onto frosting 1-inch apart. Sift unsweetened cocoa over top of cake to solidly fill spaces. Carefully remove and clean strips. Place gently in opposite direction. Sift confectioners’ sugar over cake. Remove strips.

Cocoa Frosting: In a medium bowl, beat together 1/3 C softened butter or margarine, 1 1/2 lb. confectioners’ sugar, 1/3 C unsweetened cocoa, 1 Tsp. ground cinnamon, 3/4 Tsp. vanilla and 1/3 to 1/2 C milk. Use to fill and frost cake.

Chocolate Glaze: In the top of a double boiler, over hot (not boiling) water, melt 6 1-oz squares semisweet chocolate and 4 Tbs. butter. Stir in 3 Tbs. cold water and 1/4 C confectioners’ sugar until smooth. Use to glaze a 9-inch cake. Country Living Holidays, a source for cooking and recipes.  Scanned and fixed by Di Pahl.

CRANBERRY AND WHITE CHOCOLATE CHEESECAKE

Ingredients

CAKE 4 oz. White chocolate, chopped

2 pkg. 8-oz cream cheese

3/4 c. Sugar

3 Eggs

2 Tsp. Vanilla

pinch Salt

3 c. Sour cream

CRUST: 1 c. Graham cracker crumbs

2 Tbs. Butter, melted

2 oz. White chocolate, chopped

GLAZE: 2 c. Cranberries

1/3 c. Sugar

1 Tsp. Cornstarch

Grated white chocolate for Garnish if desired

Directions

Recipe for Crust: Stir crumbs with butter until well moistened; stir in chocolate. Press into the bottom of a greased 9-inch spring form pan. Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan. Bake in 325F oven for 8 minutes. Let cool on a rack.

Recipe for Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate and salt; stir in sour cream. Pour onto crust. Set cake pan onto a larger shallow pan; pour in enough hot water to come 1, inch up the side. Bake at 325F for 1 1/4 hours or until the edge is set but centre still jiggles slightly. Turn oven off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on a rack. Cover and refrigerate over night.

Recipe for Glaze: In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped. Drain, reserving juice and berries separately. Remove cake from pan; place on cake plate. Return juice to saucepan; blend in cornstarch. Cook, whisking, until boiling and thickened; let cool slightly. Spoon berries around edge of the cake. Spoon glaze over top. Refrigerate for 1 hour or until set. Garnish with chocolate gratings. Canadian Living, December 1993.

Most people love eating sweets. This is why chocolates are a booming biz and have continued its prominence through time. If you know your way into making chocolate, you might as well earn from the process.

 

It is easy to market such treat because you will find people who love it anywhere you go. All you need to remember now is how you will be able to market your products the right way and the most beneficial towards your end.

 

The Four Ps of Marketing

Consider this strategy when you are on the planning stage of your sweets biz. If you are just starting out and just want to make extra income through the product that you will also enjoy, here’s a brief explanation of this concept.

 

Product

The first P is the product. You have to know your product well, in this instance, your chocolates. To be able to tell people good things about what you are selling, you must know first and foremost everything about it.

 

Yes, it is a good idea if you will take time to research about the scientific background of this treat. But you can also just focus on what you want to sell. You may want to focus on chocolate cakes. Or how about chocolates in gift baskets? There are many options that you can try for such reason.

 

Place

Where are you located? Who lives in your neighborhood? And how often do you think they will buy? You have to think about those things to be able to plan out accordingly what will be a big hit for these people. You must give them what they are looking for. You must present them with new ideas that you are very sure that they will like.

 

It is a good thing that you are from the area. You no longer have to resort on hiring people to do a market analysis to know who these people are. Just spread your wings and increase your public relations. This will also increase the probability that these people are going to buy from you.

 

Price

You must offer your products at rates that your target market can afford. To decide easily about this matter, you must study your direct competitors. You no longer have to hire someone to do this. All you need is to buy their products to know about their pricing. You must not be too far away from their strategies. People are looking for quality products at rates they can afford. So the best thing that you can do is to give them what they are looking for.

 

Promotion

Your biz, however small it is, will not survive without venturing into promotions. As a startup of a small business, you can start the buzz about you through word of mouth. To achieve this, you must first come with a very good product. Give those out to people the first few days. If you are confident with what you are selling, for sure, people will also like it. They will be your good source of free advertising.

 

Turn your hobby of making chocolate into a fun-filled and profit generating venture. Consider the abovementioned in starting up your biz. Create a noise for yourself and establish your name in the industry.

 

In time, you will find your niche. You never know, your hobby can turn into one money-making road to your own success.

 

If you want to really impress your loved one with a special cake, try this wonderful chocolate cake. This cake also works well for bridal showers and parties as well as other special occasions. The secret ingredient of this Chocolate-Cherry Heart Cake is rum. This ingredient makes this chocolate cake stand out from all the rest.

CHOCOLATE-CHERRY HEART CAKE

DARK CHOCOLATE ICING: 12 oz semisweet chocolate, chopped finely 6 tbsp unsalted butter, cut into pieces 1 cup heavy cream 3 tbsp rum (or use 1 tsp rum flavoring) 1 cup cherry preserves 1 semi-sweet (4 oz) chocolate bar

Place 12-ounce chocolate and butter in a large bowl. In a small saucepan, bring cream to a boil over medium heat, stirring occasionally. Pour cream over the chocolate and butter and shake the bowl gently to distribute the cream evenly. Let sit for 2 to 3 minutes. Whisk together by hand until smooth. Cover the surface of the icing with plastic wrap and set aside in a cool spot to set but do not refrigerate. When set, the icing should have the consistency of a firm pudding. Set aside the preserves until the cake is to be assembled.

With a vegetable peeler, shave the chocolate bar into a freezable bowl. Place in the freezer until ready to decorate the cake.

DARK CHOCOLATE CAKE: 1 stick unsalted butter, softened 3/4 cup granulated sugar 1/2 cup light brown sugar, packed 2 large eggs 1 1/2 cups all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/2 cup cocoa powder 1/2 cup sour cream 1/4 cup rum 3/4 cup boiling water

Preheat oven to 350 degrees. Butter and line with parchment paper the bottom of single layer heart-shaped pan. Set aside.

In the bowl of an electric mixer cream butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs, one at a time, blending until smooth after each.

Sift together the flour, baking soda, baking powder, salt, and cocoa. In a separate small bowl, blend together the sour cream and rum. With mixer on low, alternately add the dry ingredients and the rum mixture, beginning and ending with the dry ingredients. Slowly pour in the water and mix until well-blended. Pour the batter into the pan and shake gently to level. Bake 30 to 40 minutes, until center of cake springs back when lightly touched. Remove from the oven and let cool for 5 to 6 minutes in the pan then invert onto a wire rack to cool completely.

To Assemble: When the cake is completely cool, invert cakes onto a serving plate. Using a hand held whisk, stir the cooled chocolate icing, adding the rum gradually. Once rum is incorporated, whisk vigorously for a few seconds until the icing is slightly lighter in color. Spread 2/3 of the icing over the sides and top of the cake. Take chocolate shaving from the freezer and adhere shaving to the sides of the cake. Spread the cherry preserves gently over the top of the cake in a heart shape design, leaving at least a 1-inch border around the edges. Use the remaining icing to make a decorative design around the cherry heart and around the top edge of the cake.

Enjoy!

Your wedding is going to be one of the best days of your life and it should be memorable for everyone. Why not make it extra special with an amazing caterer that will go beyond everyone else. Go ahead and get an ultra special favor, place card, save the date cards or anything you desire, all personalized for your wedding. The best thing is they all can be done out of chocolate! Not only that but you place an image of your choice on a candy bar, on a cookie or lollipop and they will be 100 percent edible.

I recently went to a wedding where the cake, the placecard, the date cards, all were made out of chocolates and looked so special. Everything was crafted with the utmost care and attention and not only that, everything seemed to be made with love.

The provider for the wedding was Chocolate Dreams & Wishes, a PA based chocolate firm that personalizes in making delicious tasting chocolate especially for weddings. They even make chocolates with edible images. These would make amazing favors for the guests. No, these aren’t keepsakes; though I’m not sure how long one would keep them for long as they taste so amazing.

What about having some personalized chocolate lollipops for your wedding? You can put the picture of your choice along with your wedding date or any message that you wish. Put them in a beautiful gift bag, so not only they look great but taste spectacular!

Why not add something different to your wedding and have chocolate place cards for your guests. They are 100 percent edible and they are not only the sweetest thing to look at, they are also the sweetest thing to taste! Plus you are saving money since the place cards act as the favor too. You can even put the guest’s names and table numbers on each card.

For the people who love Oreos and I know there are a lot of you, you can also make special photo chocolate covered Oreos. They can be put in a gorgeous gift box and they are a delight to eat. If you want to give someone that extra special gift at your wedding, then you can do individual chocolate covered Oreos with a photo and personalization.

You don’t have to just use these special chocolates for your actual wedding day. Why not use them for a bridal shower or maybe even a bachelorette or bachelor party. Your limits are endless.

If you and your guests want truly delicious and edible treats for any special occasion then chocolate is the way to go. You could even announce your engagement on r special chocolate gifts. It doesn’t matter if you have guests that prefer white chocolate to dark, or maybe they are a milk chocolate lover. You can cater for all needs and offer special low carb and low calorie chocolate in milk and dark.

You may wonder how much all of this is going to cost you! Well there is no need to worry, there are lots of places that offer all the above at low prices so everyone is able to enjoy the great taste and flavor of chocolate.

Are you one of these people that just have to look at a chocolate cake and you put on 2 kilo’s? Are you so obsessed with “fats” that you avoid them completely?

Well if you are – then it’s time to change! 

You see, many people are terrified of fats. They think that if they eat fats, then they will become fat. And this is true to a certain extent, particularly when you consume high amounts of the “naughty fats” – like animal, rancid and trans-fats. 

As Yuri Elkaim, the author of Eating For Energy explains – these fats will definitely destroy your body and your health because they do not occur naturally in nature. Your body has no idea how to process these fats so it just stores them as fat … which is a bit of a bugger really!! 

But is there such a thing as ‘healthy fats’? 

Absolutely – and they’re called Raw Plant Fats. 

And the good news is that these healthy plant fats have an absolutely amazing impact on your body and your health.

You see, it’s absolutely essential to incorporate healthy fats into your diet because quite literally, a diet without fats means that you will die! (Sorry to be so melodramatic but I just want to get my point across …)

Fats are required to transport fat-soluble vitamins, are needed to build cell membranes, and provide protection and insulation for your vital organs. 

And here’s a bit of trivia for you … more than 60% of the human brain is made up of fat. (Finally, there is a place in our body where we want more fat!) 

But what makes raw plant fats different to animal and trans-fats? 

Well to begin with, your body is able to break down these fats so that they can be easily digested. Because raw plant fats have not been processed or heated, they still contain their fat digesting enzyme lipase which helps digest these fats in the body. 

Therefore, even if your diet has a higher amount of raw plant fats, you are less likely to gain weight when compared to consuming the same amount, or less, of cooked animal fat. 

In fact, you will even lose body fat whilst eating raw plant fats if you are following an exercise program as well. (How cool is that?!) 

Furthermore, plant fats contain no cholesterol. Cholesterol is a compound found only in animals as it is produced in the liver. 

And another reason to make sure that you’re eating plenty of raw fats is that they quite literally make you beautiful! They make you skin, hair, and nails shine. Their oils also help lubricate the linings and joints of the body so are beneficial to those who suffer from inflammatory conditions such as arthritis, asthma, and bronchitis.

Some healthy fats and oils include:

Coconut oil, fish oil, avocado, olives and olive oil, flaxseeds, pumpkin seeds and walnuts.

So don’t be terrified of fats because good fats are excellent for your health. Avoid the naughty fats (and yes, that does include the chocolate cake …), and eat plenty of raw plant fats instead. 

Not only will you feel guilt free, but you will be glowing with health – inside and out!

 

My mother has been making this cake for years, and it is hands down the most delicious moist chocolaty-cake you’ll ever have. She says the secret ingredients are the pudding mix and the sour cream – so don’t scrimp on those! Enjoy!

1 (18 1/2 ounce) box Duncan Hines moist deluxe devil’s food cake mix

3 1/2 oz instant chocolate pudding mix

1/2 cup chocolate chips

4 eggs

3/4 cup vegetable oil

1 1/2 cups sour cream

3/4 cup Kahlua

4 tablespoons powdered sugar

3/4 cup chopped walnuts, divided

Preheat oven to 350 degrees.

Grease or Butter Bundt Pan

Mix all ingredients well in a large bowl.

Pour into a greased, 12-cup bundt pan Add 12 walnuts to top of cake and bake until a toothpick inserted in the middle comes out with crumbs clinging to it – about 45 minutes.

Cool in pan and serve on a platter with powdered sugar lightly sifted over the top. YUMMY!

Chocolate – the drink of the Gods, has forever been man’s sinful indulgence. Chocolate comes in many shapes and sizes, and it’s used for many recipes, but none surpasses the chocolate cake – first place in popularity.A chocolate cake can be made from any type of chocolate. It can be made from plain, dark chocolate or “bitter” chocolate that contains little or no added sugar. Cakes can be made from white chocolate, which tastes sweet and is very rich and smooth, almost with a melt-in-your-mouth quality. Cakes made with organic chocolate win hands down for they contain a very high percentage of cocoa solids. However, this type of chocolate is very expensive.Innovation is the buzzword in chocolate circles now and along with chocolate you will find varied other ingredients added to the cake to woo your taste buds. There is the chocolate and orange angel cake, the tangy cinnamon cake, the hot spicy chocolate ginger crunch cake made with ginger syrup and chocolate cake topped with a mildly tempering Banana Sauce to name a few. In fact, it seems that almost everything that is palatable in the kitchen can be used as a flavoring in chocolate cakes. Hazelnut is great in chocolate cake and is beetroot (used in chocolate layer cakes), redcurrant torte chocolate cake is fabulous and baked chocoate and rasin cheese cake.Chocolate cakes come with vast array of toppings and decorations. Since chocolate cake by nature has a rich taste, the toppings are deliberately kept light. You can have dates, almonds, honey toppings, fruit sauces or you can have decorations made with chocolate. You can peel off chocolate curls, scoop off chocolate balls or create designs with contrasting colored melted chocolate. When it comes to decorating with chocolate, the “Covertures” type chocolate with a glossy finish is the choice of many. There are plenty of options when it comes to decorating with chocolate. Anything made with chocolate is sinfully delicious.Chocolate birthday cake is one of the most favorite birthday cakes.

The most famous name in chocolate cakes is the German Chocolate Cake, but the interesting fact is that it was not `German’ at all. It merely used chocolate brand which was called `German’s’ because it had been developed by an Englishman named Sam German in 1852! He was working for Baker’s Chocolate Company. The recipe for this chocolate cake was first made popular by a Dallas housewife in 1957, and probably due to the fact that German baking is one of the best in the world, the name not only stuck, but also lent the cake its squarely German touch. The result was an instantly popular cake which carried up the sales of the chocolate too. Actually the popularity of the cake can be attributed to the fact that in The Southern US, buttermilk chocolate cakes have been a hit for decades, and the fact that German’s chocolate is sweater than regular baking chocolate, also helped. Coconuts and pecans which are available in the area too, only added to the taste. In classical terms, the most famous chocolate cake of all times, worldwide, is the Sachertorte, the Viennese chocolate cake with its three layers of luscious chocolate sponge, interspersed with layers of apricot jam. The whole cake is then thickly iced with velvety chocolate. The result was probably why chocolate is synonymous with sinful! It took its name from its creator, Chef Franz Sacher, who created it in 1832 for the Prince Clemens Lothar Wensel Metternich of Austria. Sacher was then an apprentice cook, all of 16 years old, and the Prince’s demand was met with a cake that used only the available ingredients, nothing more. The recipe made him so prosperous that he went on to open several Café’s and restaurants. Whatever the origins, the chocolate cake has always been one of the most irresistible temptations…after all how many other desserts you know have been named `Death by Chocolate??’ Chocolate Cake Recipe 2 cups flour 125 grams chocolate (squares) 3 eggs 1 cup softened butter 1 cup sugar 2 tbsp cocoa powder ¼ cup milk Preheat oven to 180 degrees C. Grease two cake tins of 7 inch diameter. Melt the chocolate in a bowl set over a deep pan of boiling water. Cream together butter and sugar and add the eggs one at a time, beating well. Add the melted chocolate and beat till well combined. Sift the flour and cocoa powder together and fold into the chocolate-egg-sugar-butter mix. Don’t beat too much. After the mixture is blended well, pour into the baking tin . Bake for about 45 minutes, or till well risen. For the sandwich icing : 100 grams unsalted butter 1 and a ½ cup icing sugar 1 tbsp cocoa powder ½ tsp vanilla essence Beat together all these ingredients to form a light chocolate cream. Use to sandwich the two cakes together. The top layer can be either dusted with castor sugar or cocoa powder, or both, Stencils may be used for decorating further. For a different look, and in a bid to be creative as Chef Sacher, try using apricot or raspberry jam to sandwich layers, alternating with chocolate cream, white cream or plain chocolate layers, before closing with the second cake layer. Icing can also be made to have a royal touch if chocolate cream is poured over this whole cake sandwich. And if you think you can’t take the pain of making a chocolate cake yourself, you can simply order a chocolate birthday cake online.

You can have your guests wondering who your baker is!  If you want to impress your guests at your next dinner party, bring out this wonderful Alaskan Molton Chocolate Cakes for dessert!  This recipe makes 16 little cakes so it is perfect for a crowd or dinner party.  Your guests will be impressed!

ALASKAN MOLTEN CHOCOLATE CAKES

2 tbsp butter, melted2 tbsp unsweetened cocoa3/4 cup butter, cut into pieces3 (4-oz each) premium semisweet chocolate baking bars, broken into chunks*1/2 cup whipping cream1 1/4 cups egg substitute**3/4 cup sugar2/3 cup all-purpose flourpowdered 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!!

Enjoy!