Bake these brownie-like chocolate cakes in muffin cups to get individual servings, then top with coffee ice cream and caramel sauce.
10 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
1/2 cup sugar
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Coffee ice cream
How to Make It
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.
I'm surprised to the be first to review this recipe! This is a VERY quick and easy recipe, and a delicious way to get your chocolate fix. I made it for a casual dinner party, and it actually made 12 servings rather than the 8 it said. Be sure to mix the dry ingredients with a fork before adding it to the eggs - I had a difficult time getting all the lumps out. 15 minutes is probably the perfect baking time - they were just a touch gooey by the time they were served, even though the toothpick test indicated they werent done at all. If you want extra gooey-ness, don't leave them in the full 15 minutes.
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