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Individual Chocolate Melting Cakes

Individual Chocolate Melting Cakes
Photo: William Meppem
Yield

8 servings

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

Ingredients

  • 10 ounces semisweet or bittersweet chocolate, chopped
  • 4 tablespoons unsalted butter
  • 5 eggs
  • 1/2 cup sugar
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • Caramel sauce
  • Coffee ice cream

Nutrition Information

  • calories 357
  • caloriesfromfat 0 %
  • fat 20 g
  • satfat 11 g
  • protein 7 mg
  • carbohydrate 44 g
  • fiber 2 g
  • cholesterol 147 mg
  • iron 2 mg
  • sodium 176 mg
  • calcium 82 mg

How to Make It

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

  2. 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.

  3. 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.