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

Gallery

Credit: William Meppem

Recipe Summary test

hands-on:
15 mins
total:
35 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.
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