| Individual Chocolate Volcano Cakes |
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INGREDIENTS
10 ounces semisweet or bittersweet chocolate, slivered or chopped (can grate)
4 tablespoons unsalted butter
5 large eggs
1/2 cup sugar
1/4 cup brown sugar
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Lightly coat a 12-cup muffin tin with butter or cooking spray.
Melt the butter and chocolate in a double boiler.** Remove from heat.
In another bowl, beat the eggs and sugar until light and fluffy.
Add the flour, baking powder, salt, and melted chocolate.
Hand mix (with a wooden or large spoon) until well blended.
Divide the batter evenly into 8 muffin tins and bake 15 minutes or until the cakes have just cooked
through.
The cakes will still look a bit moist on top.
Remove from the oven and let cool 5 minutes.
Serve warm with the caramel or hot fudge sauce, ice cream or nothing!
Yield: 8 servings
**If you don't have a double boiler, use a large bowl over a small saucepan of simmering water.