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10 ounces semisweet or bittersweet chocolate, chopped
Heat over to 325°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 (fill the rest of the muffin pans with water) and bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit moist on top.
Remove from oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.
Posted by Faygie
Nutritional Info Per Serving: N/A
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