Bittersweet Molten Chocolate Cakes with Coffee Ice Cream

Source: Bon Appetit - January 2003

8 servings

For best results, use a dark baking chocolate with high cocoa butter content (about 30 percent), such as Valrhona or Callebaut.

12 teaspoons plus 5 tablespoons granulated sugar
8 ounces bittersweet (not unsweetened) or semisweet 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

Generously butter eight 3/4-cup souffle 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 souffle 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.