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 Real Simple

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Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 0%
  • Fat: 20g
  • Saturated fat: 11g
  • Protein: 7mg
  • Carbohydrate: 44g
  • Fiber: 2g
  • Cholesterol: 147mg
  • Iron: 2mg
  • Sodium: 176mg
  • Calcium: 82mg

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

  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.
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