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Bittersweet Molten Chocolate Cakes with Coffee Ice Cream
Source: Bon Appetit - January 20038 servingsFor best results, use a dark baking chocolate with high cocoa butter content (about 30 percent), such as Valrhona or Callebaut.12 teaspoons plus 5 tablespoons granulated sugar8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all-purpose flour
1 quart coffee ice creamGenerously butter eight 3/4-cup souffl? 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 souffl? dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.)Preheat oven to 425 degrees F. Place souffl? 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.
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