Bittersweet Molten Chocolate Cakes with Coffee Ice Cream
Bittersweet Molten Chocolate Cakes with Coffee Ice Cream is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Generously butter eight 3/4-cup soufflé dishes or custard cups.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionGenerously 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.