Individual Chocolate Melting Cakes

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

Yield:

8 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Kay Chun And Jane Kirby,

December 2001