Bittersweet Molten Chocolate Cakes With Coffee Ice Cream Food

BITTERSWEET CHOCOLATE CAKES WITH ESPRESSO CREAM

Steps:

• Make cakes:
• Preheat oven to 375°F and generously butter muffin cups.
• Melt chocolate and butter in a metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and add brown sugar and vanilla, whisking until smooth. Add flour and salt, whisking until just combined, then add eggs 1 at a time, whisking after each addition.
• Divide batter among muffin cups and bake in middle of oven until a tester comes out with crumbs adhering, 12 to 15 minutes. Invert cakes onto a rack and cool 5 minutes.
• Make espresso cream while cakes cool:
• Beat cream with espresso powder and sugar in a bowl with an electric mixer until it just holds stiff peaks.
• Serve 6 cakes topped with cream.

DENSE BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter the sides and bottom of a 10-inch springform pan and set aside.
• In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
• In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
• Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
• Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
• First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
• Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

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

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.

MOLTEN BITTERSWEET-CHOCOLATE CAKE

Steps:

• Butter and flour six 6-ounce (2-inch-deep) ramekins.
• Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Meanwhile, whisk together eggs and sugar until pale and thick, about 4 minutes. Sift flour and salt into another bowl.
• Fold egg mixture into chocolate mixture. Immediately fold in flour mixture. Divide batter evenly among ramekins, filling each three-quarters full. Transfer to a rimmed baking sheet. Refrigerate for at least 1 hour.
• Preheat oven to 400 degrees. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes. Turn out cakes onto plates.

SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM

Steps:

• Preheat oven to 350 degrees. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
• Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate-and-butter mixture.
• Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes. Remove from oven, and transfer to a wire rack. Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold. Serve each with a scoop of coffee ice cream.