Recipe by newspapergal
I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Mar 3, 2003.
Top Review by Muffin Goddess
Wonderful stuff! Because this was a last-minute Father's Day dessert, I had to make do with grocery store variety Baker's chocolate squares (I would've made a special trip to the Lindt store had I thought of it sooner). Anyway, they still tasted incredible. I also added a tablespoonful of amaretto to the egg/sugar mixture, but I didn't really notice it in the finished product, so I don't know if I'd bother with that part again. Oh, and since it was Father's Day and Dad doesn't like coffee ice cream, I opted for french vanilla (I suppose it wouldn't have been nice for me to make Dad eat something he doesn't like just because that was the recipe, at least not on Father's Day). Purely by accident, we also found out that these little guys taste like a cross between fudge and brownies when they are cold. They were just a touch overcooked due to my gimpy oven, so the middles were more fudgy than liquidy when warm, but again, they were still marvelous. I guess what I'm trying to say is that if these are that good when screwed up, they must be unbelievable when made perfectly - LOL
- 9 tablespoons sugar
- 8 ounces bittersweet chocolate (not unsweetened) or 8 ounces semisweet chocolate, chopped
- 3⁄4 cup unsalted butter
- 3 large eggs
- 3 large egg yolks
- 1 tablespoon all-purpose flour
- 1 quart coffee ice cream
Directions See How It's Made
- Generously butter eight 3/4-cup soufflé dishes or custard cups.
- Sprinkle inside of each dish with 1 1/2 teaspoons sugar.
- 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.) 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.
- Top each cake with scoop of coffee ice cream and serve immediately.