Ingredients for Mean Chef's Bittersweet Molten Chocolate Cakes With Coffee Ice C
- 12 teaspoons (or 2 tablespoons + 2 teaspoons) granulated sugar, divided use
- Bittersweet Chocolate
- Unsalted Butter
- 4 large eggs
- 4 large egg yolks
- All Purpose Flour
- Coffee ice cream, for serving
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How to Make Mean Chef's Bittersweet Molten Chocolate Cakes With Coffee Ice C
- Generously butter eight 3/4-cup soufflé dishes or custard cups.
- Sprinkle 1 1/2 teaspoons of granulated sugar into each dish.
- In a heavy medium saucepan, melt 6 ounces of bittersweet chocolate and 6 tablespoons (3 ounces) of unsalted butter over low heat, stirring until completely smooth and glossy.
- Remove from heat and set aside to slightly cool.
- In a large bowl, using an electric mixer, beat 4 large eggs, 4 large egg yolks, and 5 tablespoons of granulated sugar until thick, pale yellow, and ribbon-like (about 8 minutes).
- Gently fold 1/3 of the warm chocolate mixture into the egg mixture. Then, fold in the remaining chocolate mixture until just combined.
- Gently fold in 1/4 cup of all-purpose flour until just incorporated. Do not overmix.
- Divide the batter evenly among the prepared soufflé dishes.
- Preheat oven to 425°F (220°C).
- Place the soufflé dishes on a baking sheet.
- Bake for 12-15 minutes, or until the edges are puffed and slightly cracked, but the center of each cake still moves slightly when the dish is gently shaken.
- Let cool for 1-2 minutes before inverting onto plates.
- Top each warm cake with a generous scoop of your favorite coffee ice cream and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
124g
Fat
83g
Carbs
11g
