Mean Chef's Bittersweet Molten Chocolate Cakes With Coffee Ice C
Ready In: 33 mins
Serves: 8
Ingredients
- 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
- 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.
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