Recipe

Bittersweet Holten Chocolate Cakes With Coffee Ice Cream Recipe

	Biceps15 / All my dishes 1 year, 8 months ago An incredible dessert that screams gourmet though it's relatively easy to throw together. I collect ramekins from various thrift stores instead of the usual rippled white ones, but they'll work fine too. Prep:15m Cook:15m Servings:8	Biceps15
	bittersweet rich moist gourmet must have

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Ingredients

12 tsp plus 5 T sugar

8 oz bittersweet chocolate, chopped

¾ c. butter

3 eggs

3 egg yolks

1 Tbsp flour

1 quart coffee ice cream

Directions

Generously butter 8 ¾-cup soufflé dishes or custard cups. Sprinkle inside of each with 1 ½ tsp sugar.

Stir chocolate (I used half bittersweet and half milk chocolate - use an excellent quality chocolate such as Callebaut) & butter in heavy saucepan until smooth on low heat. Remove.

Preheat oven to 425F.

Beat eggs, yolks, and 5 Tbsp sugar in bowl on moderate speed until thick and pale yellow, about 8 minutes.

Fold (with a wooden spoon or plastic spatula) 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate.

Fold in the flour.

Divide batter among soufflé dishes. This can be made a day ahead and warmed before serving.

Place soufflé dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked, about 13-15 minutes.

Open the oven and see if they look cooked on top - if not, pop them in again for a few more minutes. They'll sink a few minutes after removal.

Top each cake with scoop of coffee ice cream and serve immediately, but they're just as good half an hour to an hour later. I used Ben & Jerry's 'White chocolate & raspberry' ice cream and it's a wonderful combination. Use your favourite. I'm sure cherry would be to die for as well.

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