Individual Chocolate Melting Cakes
10 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
1/2 cup sugar
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Coffee ice cream
Heat oven to 325° F. Lightly coat a 12-cup muffin tin with vegetable cooking
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.
Makes 8 cakes