2005-11-20

1 1/4 cups Butter
3/4 cup semisweet chocolate chips
4 medium eggs
1/2 cup sugar
3/4 cup flour
16 each caramels
1/4 cup + 1 tsp. evaporated milk, divided

1. Preheat oven to 325. Grease 12 muffin cups

2. Combine butter and chocolate chips in a double boiler. Cook, stirring continually, until chocolate is melted. Let stand to cool slightly

3. Combine eggs and sugar in a large bowl. Beat with an electric mixer set at medium speed until thickened, about 5 minutes. Add flour gradually, beating at a low speed. Add chocolate mixture and beat until thick and glossy, about 3 minutes

4. Fill the prepared muffin cups two-thirds full. Bake the cakes for 5 minutes.

5. Meanwhile, combine caramels and 2 tbsp. evaporated milk in a double boiler. Cook, stirring continually, until caramels are melted. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup. Bake for 8 minutes longer. Invert cakes onto individual serving plates.

6. Stir remaining evaporated milk into remaining caramel mixture. Serve with warm cakes.