Bittersweet Molten Chocolate Cakes with Coffee Ice Cream
Rhea's Rundown
Every decadent seafood meal deserves an equally decadent dessert! End your seafood feast on the perfect sweet note with this chocolate indulgence. Coffee ice cream balances perfectly with the bittersweet chocolate used in this dessert. The recipe recommends the use of a dark baking chocolate with high cocoa content (about 30 percent) and can be made one day ahead.
Ingredients – Serves 8
- 12 teaspoons plus 5 tablespoons 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
Directions
1. Generously butter eight ¾ cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 ½ teaspoons sugar.
2. 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, and 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.)
3. Preheat oven to 425°F. Place soufflé 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.
4. Top each cake with scoop of coffee ice cream and serve immediately.
“Bittersweet Molten Chocolate Cakes with Coffee Ice Cream.” Bon Appétit. September 22. Web. January 2003. <http://bit.ly/1NKzXGf>.
Rhea Torreon
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