Kahlua Chocolate Cakes

"KAHLUA CHOCOLATE SAUCE 3/4 cup brewed coffee 1/2 cup Kahlua 1/4 cup sugar 1 cup semi-sweet chocolate chips 2 tablespoons milk 2 tablespoons corn starch 2 tablespoons water CAKES 1/2 cup butter divided 8 ounces unsweetened baking chocolate 1 1/3 cups light brown sugar packed 3 eggs 1/2 cup Kahlua 3/4 cup flour 1/2 teaspoon salt 1 cup semi-sweet chocolate chips CAKE TOPPING 3 tablespoons Kahlua ICE CREAM 3 cups divided vanilla, coffee, or chocolate EQUIPMENT 1 large muffin tin for 6 large muffins Make sauce: Mix coffee, sugar, Kahlua, and milk in a saucepan. Bring to a boil stirring constantly. Mix in chocolate chips. Reduce heat to medium. Stir until melted. Mix cornstarch with water. Add to chocolate mixture. Stir until thickened like syrup. Remove from heat. Pour into bowl. Cover with plastic wrap. Set aside."

"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. In a bowl beat remaining softened butter, brown sugar, and Kahlua. Beat until smooth. Set aside. In a bowl beat the eggs. Add to melted chocolate a little at a time. Mix until well combined. Mix in the Kahlua mixture. Combine flour and salt. Mix into batter."

Deep, rich individual chocolate cakes are infused with Kahlua and baked in a muffin tin for six large servings. A syrupy Kahlua chocolate sauce combines brewed coffee, Kahlua, sugar, milk, semi-sweet chocolate chips, and cornstarch, heated and thickened until glossy. The cake batter blends melted unsweetened chocolate, butter, brown sugar, eggs, Kahlua, flour, salt, and additional chocolate chips, baked until the exterior is set and the center remains moist. Cakes are cooled briefly, inverted onto a platter, and finished with a Kahlua topping and divided scoops of vanilla, coffee, or chocolate ice cream.

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