Mean Chef's Bittersweet Molten Chocolate Cakes With Coffee Ice C |
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Prep Time: 20 Minutes Cook Time: 13 Minutes |
Ready In: 33 Minutes Servings: 8 |
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I adopted this recipe after its original poster, Mean Chef, departed the site. 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:
1. Generously butter eight 3/4-cup soufflé dishes or custard cups.
2. Sprinkle inside of each dish with 1 1/2 teaspoons sugar.
3. Stir chocolate and butter in heavy medium saucepan over low heat until smooth.
4. Remove from heat.
5. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes.
6. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate.
7. Fold in flour.
8. Divide batter among soufflé dishes.
9. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.) Preheat oven to 425°F.
10. Place soufflé dishes on baking sheet.
11. 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.
12. Top each cake with scoop of coffee ice cream and serve immediately.
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