Recipe for Molten Cakes with Coffee Ice Cream
This recipe for molten chocolate cakes with coffee ice cream can be made a few minutes before serving time.
Trivia: According to Wikipedia, molten chocolate cake is also known as lava cake and chocolate fondant pudding.
Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter
Tip #2: Use bittersweet, dark chocolate of excellent quality and that has at least 30% cocoa butter. Do not use unsweetened chocolate.
Molten Chocolate Cakes with Coffee Ice Cream Recipe
This recipe makes eight servings. Use 3/4 cup ramekins.
12 teaspoons plus 5 tablespoons of sugar
8 ounces bittersweet chocolate that you have chopped
3/4 cup butter, unsalted
3 eggs, large
3 egg yolks, large
1 tablespoon flour
2 pints (four cups) coffee ice cream
Butter 8 individual ramekins of 3/4 cup size. Sprinkle 1 1/2 teaspoons of sugar on the inside of each.
Using a heavy sauce pan over low heat, stir the chocolate and the butter together. Remove it from the stove top when smooth.
With your electric mixer, beat the eggs, egg yolks and the rest of the sugar together. Beat the mixture until it is lemony and thick. This will take approximately eight minutes.
Fold 1/3 of the chocolate mixture into the egg mixture. Fold in the rest of the chocolate, then fold in the flour.
Spoon your batter into the ramekins. Place the ramekins on a baking sheet, cover with plastic and refrigerate.
When you are ready to bake the chocolate lava cakes, remove from the fridge and allow the dishes to come to room temperature. Preheat the oven to 425°F.
Remove the plastic cover and place the baking sheet in the oven. Bake for 13 minutes, taking care not to over bake. The chocolate lava cakes are ready to remove from the oven when the sides are puffy but the center is slightly jiggly.
Place coffee ice cream on the top of each molten cake and serve promptly.
These chocolate molten cakes with coffee ice cream usually elicit praise. Be sure to make enough for second helpings.
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