Bittersweet Molten Chocolate Cakes
with Coffee Ice Cream
Yield: 8 servings
Ingredients
- 12 teaspoons + 5 tablespoons granulated sugar
- 8 ounces bittersweet (not unsweetened) orsemisweet 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
Instructions
- 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.)
- Heat oven to 425 degrees F. Place souffle 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.
Notes
* For best results, use a dark baking chocolate with high cocoa butter content (about 30 percent), such as Valrhona or Callebaut.
Attribution
Bon Appetit magazine - January 2003
