Print Recipe

Bittersweet Molten Chocolate Cakes
with Coffee Ice Cream




  1. Generously butter eight 3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar.
  2. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat.
  3. Using electric mixer, beat eggs, egg yolks and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes.
  4. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among soufflé dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.)
  5. 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.
  6. Top each cake with scoop of coffee ice cream and serve immediately.

8 servings

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

Source: Bon Appetit - January 2003

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