Molten Chocolate Cakes

1. 1

   Preheat oven to 325 degrees.

2. 2

   Grease 12 muffin cups Combine butter and chocolate chips and melt in the microwave (on defrost) stirring occasionally.

3. 3

   Combine eggs and sugar in a large bowl.

4. 4

   Beat with an electric mixer at med.

5. 5

   speed until thickened, about 5 minutes.

6. 6

   Add flour gradually, beating at low speed.

7. 7

   Add chocolate mixture and beat until thick and glossy, about 3 minutes.

8. 8

   Fill the prepared muffin cups two-thirds full.

9. 9

   Bake the cakes 5 minutes.

10. 10

    Combine the caramels and 2T evaporated milk in a double boiler.

11. 11

    Cook, stirring continually, until caramels are melted.

12. 12

    Spoon 2 teaspoonfuls of caramel mixture into each muffin cup.

13. 13

    Bake for 8 minutes longer.

14. 14

    Invert cakes onto individual serving plates.

15. 15

    Stir remaining evaporated milk into remaining caramel mixture and serve with warm cakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.