Individual Chocolate Melting Cakes

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
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.

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