10 oz semisweet or bittersweet chocolate, chopped
4 T unsalted butter
5 eggs
1/2 c sugar
3/4 c flour
1-1/2 t baking powder
1/8 t salt
Caramel sauce (optional)
Coffee ice cream (or other flavor -- also optional)
Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat. In another large bowl, beat eggs and sugar at medium-high speed until light and fluffy Add flour, baking powder, salt and melted chocolate. Mix with spoon until well blended.
Divide batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 min. They will still look moist on top. Remove from oven and let cool 5 minutes. Serve warm.
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