• Heat oven to 350°. Coat a jumbo muffin pan with nonstick cooking spray.

  • Combine butter and chocolate in a medium glass bowl. Microwave for 45 seconds, then stir until smooth.

  • Whisk in sugar, then egg and egg yolk. Whisk in vanilla and sift cocoa powder over mixture. Fold in cocoa with a rubber spatula; stir in mini chips. Divide among 6 prepared pan indents (1/4 cup in each), spreading tops level. Bake at 350° for 15 to 20 minutes, until tops are shiny.

  • Run a knife around edge of cakes; remove from pan. Cool a few minutes on a rack; transfer to plates. Top each with a scoop of ice cream; drizzle with chocolate sauce and serve.

Nutrition Facts

493 calories; 26 g total fat; 106 mg cholesterol; 52 mg sodium. 62 g carbohydrates; 7 g protein;