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Individual Chocolate Melting Cakes

Source of Recipe

Kay Chun And Jane Kirby, Real Simple, DECEMBER 2001


Recipe Introduction

Baking these decadent, 5-star cakes in muffin tins makes it easy to divvy them up among your guests. For the best texture, be sure not to cook them for too long; you want the cakes to still be gooey in the middle. Serve with storebought caramel sauce and coffee ice cream for the ultimate indulgence.

List of 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



Recipe

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(watch the time--you may need to cook them a little bit short of 15 minutes; check at 12 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.

SERVES 8