Rating: 3 stars
415 Ratings
  • 5 star values: 87
  • 4 star values: 85
  • 3 star values: 101
  • 2 star values: 106
  • 1 star values: 36
Kay Chun and Jane Kirby


Credit: William Meppem

Recipe Summary test

15 mins
35 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Heat oven 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 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.

Chef's Notes


Nutrition Facts

calcium 82mg; 357 calories; carbohydrates 44g; cholesterol 147mg; fat 20g; fiber 2g; iron 2mg; protein 7mg; saturated fat 11g; sodium 176mg.