Hands-On Time
15 Mins
Total Time
35 Mins
Yield
Serves 8
William Meppem

How to Make It

Step 1

Heat oven to 325° F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.

Step 2

Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat.

Step 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.

Step 4

Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes.

Step 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.

Chef's Notes


 

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Ratings & Reviews

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