Gallery

Recipe Summary

prep:
15 mins
bake:
20 mins
total:
35 mins
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°. Coat a
    jumbo muffin pan with
    nonstick cooking spray.

    Advertisement
  • Combine butter and
    chocolate in a medium glass
    bowl. Microwave for 45
    seconds, then stir until smooth.

  • Whisk in sugar, then egg and
    egg yolk. Whisk in vanilla and
    sift cocoa powder over mixture.
    Fold in cocoa with a rubber
    spatula; stir in mini chips.
    Divide among 6 prepared pan
    indents (1/4 cup in each),
    spreading tops level. Bake at
    350° for 15 to 20 minutes, until
    tops are shiny.

  • Run a knife around edge of
    cakes; remove from pan. Cool a
    few minutes on a rack; transfer
    to plates. Top each with a scoop
    of ice cream; drizzle with
    chocolate sauce and serve.

Nutrition Facts

493 calories; fat 26g; cholesterol 106mg; saturated fat 16g; carbohydrates 62g; insoluble fiber 3g; protein 7g; sodium 52mg.
Advertisement
Advertisement