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Bittersweet Molten Chocolate Cakes with Coffee Ice Cream

4.7

(180)

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Bittersweet Molten Chocolate Cakes with Coffee Ice CreamJacqueline Hopkins

For best results, use a dark baking chocolate with high cocoa butter content (about 30 percent), such as Valrhona or Callebaut.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

12 teaspoons plus 5 tablespoons sugar
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all purpose flour
1 quart coffee ice cream

Preparation

  1. Step 1

    Generously butter eight 3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar.

    Step 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.)

    Step 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.

    Step 4

    Top each cake with scoop of coffee ice cream and serve immediately.

TagsCakeDessertChocolateNut FreeBakingElectric MixerBon Appétit
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