Chocolate Cakes

Ingredients:
KAHLUA CHOCOLATE SAUCE
3/4 c brewed coffee
1/2 c Kahlua
1/4 c sugar
1 c semi-sweet chocolate chips
2 Tbsp milk
2 Tbsp cornstarch
2 Tbsp water
CAKES
1/2 c butter divided
8 oz unsweetened baking chocolate
1 1/3 c light brown sugar packed
3 eggs
1/2 c Kahlua
3/4 c flour
1/2 tsp salt
1 c semi-sweet chocolate chips
CAKE TOPPING
3 Tbsp Kahlua
ICE CREAM
3 c divided vanilla, coffee, or chocolate
EQUIPMENT
1 large muffin tin for 6 large muffins

Directions:

1. Make sauce: Mix coffee, sugar, Kahlua, and milk in a saucepan. Bring to a boil stirring constantly.
2. Mix in chocolate chips. Reduce heat to medium. Stir until melted. Mix cornstarch with water. Add to chocolate mixture. Stir until thickened like syrup.
3. Remove from heat. Pour into bowl. Cover with plastic wrap. Set aside.
4. Heat oven to 350 degrees. Grease and lightly flour muffin tin. Set aside.
   Kahlua Chocolate Cakes
5. Melt 2 tbsp of butter with the 8 ounces of chocolate on medium heat in saucepan. Stir constantly until melted and smooth. Remove from heat.
6. In a bowl beat remaining softened butter, brown sugar, and Kahlua. Beat until smooth. Set aside.
7. In a bowl beat the eggs. Add to melted chocolate a little at a time. Mix until well combined.
8. Mix in the Kahlua mixture.
9. Combine flour and salt. Mix into batter.
10. Stir in chocolate chips.
11. Fill muffin tins to about 3/4 full.
12. Place in oven and bake about 10-15 minutes. Test with toothpick. You want center moist and hot. Crumbs will stick to pick.
13. Cake’s done when outside of cakes are cooked through and center is soft. Let cool 5 minutes.
14. Run a knife around cakes. Invert tin of cakes onto a platter. Drizzle The 3 tablespoons of Kahlúa over the cakes. Place a little bit of sauce on individual plates. Place a cake over sauce. Place a scoop of ice cream on top of cakes. Drizzle with more sauce and garnish with whipped cream, nuts, and shaved chocolate if desired.