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1. Heat oven to 325° F. Lightly coat a 12-cup muffin tin with
vegetable cooking spray.
2. Melt the chocolate and butter in a large bowl over a saucepan
of simmering water. Remove from heat.
3. 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.
4. Divide the batter evenly into 8 muffin tins and bake until the
cakes have just cooked through, about 15 minutes.
5. 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.
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