Hmmm, I have caramel syrup, now I needed something to pair it with. The perils of cooking, it just never ends :). I remembered a friend of mine helped me with a dessert for a work event, we made individual melting cakes. It was well received. I can’t find the recipe that she sent me, a copy off a page of a magazine. Googled and found the exact recipe electronically, woot woot. It is from a 2001 issue of Real Simple, repeating it here for convenience. (Incidentally, don’t know the protocol for recipes found online, but please note that I am not claiming ownership of this recipe).
By the way, I found it more effective to use weight instead of cups
- 10 ounces semisweet or bittersweet chocolate, chopped
- 4tablespoons unsalted butter
- 5 eggs
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1 1/2teaspoons baking powder
- 1/8teaspoon salt
- caramel sauce (which I made earlier)
- coffee ice cream
- 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.
I used silicone muffin cups, saves me the greasing and easier to remove the content just press the bottom. Although, not in the recipe, it is best to sift the dry ingredients to ensure consistency. Too late when I discovered the wisdom my output is not as pretty as the original.Still it is good. Also, I didn’t want to have the whole big muffin size, so this medium sized ones are perfect.
Does it look like I am in a baking frenzy? I seem so, I really wanted to establish a relationship with my oven, understanding its nuances. I can’t seem to get it to the right temperature, so maybe when I preheat it, I will raise the desired temp and adjust it when it is reached. I don’t want to just show the perfect ones, lest you think that I am super woman, he he..
My nephew and his classmates working on a project seemed to enjoy it and no I didn’t press them for a thumbs up. 🙂