Bake these brownie-like chocolate cakes in muffin cups to get individual servings, then top with coffee ice cream and caramel sauce.
Heat oven to 325º F. 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.