Unusual recipes

Bittersweet Molten Chocolate Cakes with Coffee Ice Cream

Bittersweet Molten Chocolate Cakes with Coffee Ice Cream


  • 12 teaspoons plus 5 tablespoons sugar
  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 tablespoon all purpose flour

Recipe Preparation

  • 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. DO AHEAD Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.

  • 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.

  • Top each cake with scoop of coffee ice cream and serve immediately.

,Photos by Jacqueline HopkinsReviews Section

Watch the video: Beths Chocolate Marble Cake Recipe. ENTERTAIINING WITH BETH (October 2021).