Chocolate Cake with Ice Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Careful! writes Lori Trull from Gardena, California. This cake is so delicious you'll want to eat both of them! For added eye appeal, garnish this dessert with cinnamon sticks. Ingredients:
1 teaspoon plus 1/4 cup butter, divided |
2 teaspoons baking cocoa |
2 ounces bittersweet chocolate |
1 egg |
1 egg yolk |
2 tablespoons plus 1-1/2 teaspoons sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
topping: |
1/2 cup vanilla ice cream, softened |
1/4 teaspoon ground cinnamon |
Directions:
1. Butter bottoms and sides of two 4-in. fluted tube pans or 6-oz. ramekins with 1 teaspoon butter. Dust with baking cocoa; set aside. In a microwave, melt bittersweet chocolate and remaining butter; stir until smooth. Set aside.
2. In a small bowl, beat egg and yolk on medium speed until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 3 minutes. Beat in chocolate mixture. Combine flour and salt; beat into egg mixture just until combined.
3. Spoon batter into prepared pans. Bake at 375° for 15-18 minutes or until a knife inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate.
4. For topping, in a small bowl, combine ice cream and cinnamon. Serve with warm cake. Yield: 2 servings.
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