Shelly's Recipe

INDIVIDUAL CHOCOLATE MELTING CAKES

Category: Cakes

10 oz semi-sweet or bittersweet chocolate, chopped
4 tbsp unsalted butter
5 eggs
1/2 cup sugar
3/4 cup flour
1 1/2 tsp baking powder
1/8 tsp salt
Caramel sauce
Coffee ice cream

Preheat oven to 325F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.

Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.

Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit moist on top. Remove from the oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.