Hollow Chocolate Cakes With Mocha Ice Cream |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Little chocolate cakes loose their height when cool. This pocket is the perfect resting place for a scoop of ice cream! Ingredients:
8 teaspoons unsalted butter, cut in pieces |
1/4 cup sugar |
5 ounces bittersweet chocolate |
4 large eggs, separated |
4 scoops coffee ice cream (1 pint) |
Directions:
1. Butter and coat with sugar 4 jumbo muffin cups.
2. In a double boiler heat chocolate and butter.
3. Stir occasionally until melted and well mixed.
4. Remove from heat and set aside.
5. Whisk together 2 T butter and 4 egg yolks until they become light yellow and thick.
6. Stir melted chocolate and butter mixture into the egg mixture.
7. Whisk egg whites until soft peaks form, add 2 T sugar and whisk until stiff and shiny.
8. Fold into chocolate mixture.
9. Fill prepared muffin cups and bake at 350°F about 25 minutes until set and lightly springy.
10. Remove from oven and set on wore rack to cool 15 minutes.
11. Remove from pan and serve with a scoop of mocha ice cream.
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