Rating: 4.5 stars
3 Ratings
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Bake these brownie-like chocolate cakes in muffin cups to get  individual servings, then top with coffee ice cream and caramel sauce.

Kay Chun and Jane Kirby
Recipe by Real Simple December 2001

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

357 calories; calories from fat 0%; fat 20g; saturated fat 11g; protein 7mg; carbohydrates 44g; fiber 2g; cholesterol 147mg; iron 2mg; sodium 176mg; calcium 82mg.
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