Holiday recipe box swap

By Christy - December 05, 2008

This is my contribution to Randi's November Recipe Box Swap. The theme is Holiday Favourites and and I think this recipe is festive, indulgent and wonderful as an after dinner holiday treat. Don't forget to check out Randi's recipe plus other yummy recipes too!

Chocolate Melting Cakes


  • 10 ounces semisweet or bittersweet chocolate, chopped
  • 4 tablespoons unsalted butter
  • 5 eggs
  • 1/2 cup sugar
  • 3/4 cup
  • 1 1/2 teaspoon baking powder
  • 1/8 tsp salt
  • Caramel sauce
  • Coffee ice cream

Heat oven to 325 degrees F. Lightly coat a 12-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 whipped cream or ice cream with caramel sauce on top.

Caramel Sauce
  • Sugar 8 oz
  • Water 2 oz
  • Lemon juice 3/4 tsp
  • Heavy cream 6 oz
  • Milk 4 oz
1. Combine sugar, water and lemon juice in heavy saucepan. Bring to a boil, stirring to dissolve sugar. Cook the syrup to caramel stage.
2. Remove from heat and cool 5 minutes.
3. Bring heavy cream to a boil.
4. Stir and continue to add the cream slowly. Return to heat.
5. Let cool completely.
6. Stir the milk into cooled caramel.

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