This, also from Allison, looks incredible.
10 ounces semisweet chocolate chips
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
Heat oven to 325ยบ F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.
Melt the chocolate and butter in a large bowl in microwave (or on stove top). 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.
*Be careful not to overcook, as the chocolate middle won't spill out like it should when it's cut. It's better to take them out around 12 minutes or so when they still look gooey and let them "cook" a little longer in the muffin tins outside of the stove. These must be served hot!
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