Bittersweet Molten Chocolate Cakes
with Coffee Ice Cream
- 12 teaspoons plus 5 tablespoons granulated sugar
- 8 ounces bittersweet (not unsweetened) orsemisweet 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 soufflé 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 soufflé 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.
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