Individual Chocolate Melting Cakes

Photo by William Meppem
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 357 calories
    • Fat 20 g
    • Sat Fat 11 g
    • Cholesterol 147 mg
    • Sodium 176 mg
    • Protein 7 mg
    • Carbohydrate 44 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 82 mg


  1. Check 10 ounces semisweet or bittersweet chocolate, chopped
  2. Check 4tablespoons unsalted butter
  3. Check 5 eggs
  4. Check 1/2cup sugar
  5. Check 3/4cup all-purpose flour
  6. Check 1 1/2teaspoons baking powder
  7. Check 1/8teaspoon salt
  8. Check caramel sauce
  9. Check coffee ice cream


  1. Heat oven to 325° 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.
  3. 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.
  4. Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes.
  5. 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.