Bittersweet Molten Chocolate Cakes With Coffee Ice Cream Food

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MEAN CHEF'S BITTERSWEET MOLTEN CHOCOLATE CAKES WITH COFFEE ICE C



Mean Chef's Bittersweet Molten Chocolate Cakes With Coffee Ice C image

I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Mar 3, 2003.

Provided by newspapergal

Categories     Dessert

Time 33m

Yield 8 serving(s)

Number Of Ingredients 7

9 tablespoons sugar
8 ounces bittersweet chocolate (not unsweetened) or 8 ounces semisweet chocolate, chopped
3/4 cup unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all-purpose flour
1 quart coffee ice cream

Steps:

  • 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.) 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.

Nutrition Facts : Calories 401.5, Fat 28.1, SaturatedFat 16.6, Cholesterol 226.2, Sodium 81.8, Carbohydrate 33.9, Fiber 0.8, Sugar 31.1, Protein 6.2

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