Makes 8 servings Ingredients: 10 ounces semisweet or bittersweet chocolate, chopped 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 Preparation: Heat oven to 325º 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. Enjoy ! P.S. Eggs can be replaced with equal quantity of fresh curd.