Individual Chocolate Melting Cakes

Individual Chocolate Melting Cakes
William Meppem
Top off these warm, melt-in-your mouth cakes with a swirl of caramel sauce and a scoop of ice cream.

Get the recipe.
Serves 8
preparation
15
minutes
cooking
35
minutes

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

Directions

  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.


 

Kay Chun And Jane Kirby
November 2001

Nutritional Information

  • Per Serving
  • Calories 357
  • Calcium 82 mg
  • Carbohydrate 44 g
  • Cholesterol 147 mg
  • Fat 20 g
  • Fiber 2 g
  • Iron 2 mg
  • Protein 7 mg
  • Sat Fat 11 g
  • Sodium 176 mg
What does this mean? See Nutrition 101.