Warm Chocolate Cakes with Frangelico Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When my daughter and son-in-law took me to Bridges in nearby Danville for my birthday, they told me the restaurant was in the movie Mrs. Doubtfire, says Merrybell Loesel of Walnut Creek, California. I was even more impressed by dessert than I was by the restaurant's claim to famethe chocolate pudding cake defies description. These individual cakes have a soft, pudding-like center. If you're short on time, substitute purchased vanilla or coffee ice cream: Soften it, and stir in some Frangelicoa hazelnut liqueur made in Italybefore serving. Ingredients:
1 cup (2 sticks) unsalted butter |
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped |
5 large eggs |
5 large egg yolks |
1/2 cup sugar |
1/2 cup all purpose flour |
frangelico ice cream |
Directions:
1. Preheat oven to 375°F. Butter six 6-ounce (3/4-cup) soufflé dishes or custard cups. Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
2. Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until just blended. Stir in chocolate. Pour into prepared dishes.
3. Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaken, about 12 minutes (do not overbake). Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.
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