Bittersweet Molten Chocolate Cakes with Coffee Ice Cream
Decadent individual molten chocolate cakes with a gooey center, served warm with coffee ice cream. These elegant desserts feature rich bittersweet chocolate and butter, creating the perfect balance of flavors.
Ingredients
- •12 teaspoons sugar
- •8 ounces bittersweet chocolate
- •¾ cup unsalted butter
- •3 whole eggs
- •3 whole egg yolks
- •1 tablespoon all purpose flour
- •1 quart coffee ice cream
Cooking Instructions
- 1.
Generously butter eight 3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar.
5 min
- 2.
Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among soufflé dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.)
15 min
- 3.
Preheat oven to 425°F. Place soufflé dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes.
13 min
- 4.
Top each cake with scoop of coffee ice cream and serve immediately.
2 min
