Individual Chocolate Melting Cakes

• 10 ounces, weight Semisweet Or Bittersweet Chocolate, Chopped
• 4 Tablespoons Unsalted Butter
• 5 whole Eggs
• 1/2 cups Sugar
• 3/4 cups Flour
• 1-1/2 teaspoon Baking Powder
• 1/8 teaspoons Salt
• Cool Whip, To Serve

1. Preheat oven to 325u0b0F. Lightly coat a 12-cup muffin tin with cooking spray.
2. Melt the chocolate and butter in a double boiler. Remove from heat.
3. In another large bowl, beat the eggs and sugar at medium speed until light and fluffy. Add the flour, baking powder, salt and melted chocolate. Mix with a spoon until well blended.
4. Divide batter evenly into the muffin tin and bake until the cakes have just cooked through, about 15 minutes.
5. The cakes should still look a bit moist on top. Remove from the oven and let cool for 5 minutes. Serve warm with Cool Whip.

weight semisweet, butter, eggs, sugar, flour, baking powder, salt

Taken from tastykitchen.com/recipes/desserts/individual-chocolate-melting-cakes/ (may not work)