This is my contribution to Randi's November Recipe Box Swap. The theme is Holiday Favourites and and I think this recipe is festive, indulgent and wonderful as an after dinner holiday treat. Don't forget to check out Randi's recipe plus other yummy recipes too!

Chocolate Melting Cakes

Ingredients:

• 10 ounces semisweet or bittersweet chocolate, chopped
• 4 tablespoons unsalted butter
• 5 eggs
• 1/2 cup sugar
• 3/4 cup
• 1 1/2 teaspoon baking powder
• 1/8 tsp salt
• Caramel sauce
• Coffee ice cream

Directions:

Heat oven to 325 degrees F. Lightly coat a 12-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 whipped cream or ice cream with caramel sauce on top.

Caramel Sauce

• Sugar 8 oz
• Water 2 oz
• Lemon juice 3/4 tsp
• Heavy cream 6 oz
• Milk 4 oz

1. Combine sugar, water and lemon juice in heavy saucepan. Bring to a boil, stirring to dissolve sugar. Cook the syrup to caramel stage.
2. Remove from heat and cool 5 minutes.
3. Bring heavy cream to a boil.
4. Stir and continue to add the cream slowly. Return to heat.
5. Let cool completely.
6. Stir the milk into cooled caramel.