Molten Chocolate Cake w/Caramel Center
|1 1/2 c||butter|
|3/4 c||chocolate chips, semisweet|
|1/4 c||evaporated milk, divided|
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DirectionsPreheat oven to 325 degrees. Grease 12 muffin cupsCombine butter and chocolate in a double boiler; cook stirring continually until chocolate is melted. let stand to cool slightly.
**NOTE: You can melt the chocolate chips and butter in the microwave using the DEFROST setting stirring occassionally for 4 minutesCombine eggs and sugar in a large bowl. Beat with an electric mixer set at medium speed until thickened about 5 minutes.Add flour gradually; beating at low speed.Add chocolate mixture and beat until thick and glossy; about 3 minutesFill the prepared muffin cups 2/3 fill. Bake the cakes for 5 minutes.Meanwhile, combine carmaels and 2 T evaporated milk in a double boiler. Cook, stirring continually until caramels are melted.Spoon 2 teaspoonfuls of caramel mixture into each muffin cup; bake for 8 minutes longer.Invert cakes onto individual serving platesStir remaining evaporated milk into remaining caramel mixture; serve with warm cakes.