Classic Warm Chocolate Cakes with Espresso Ice Cream


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Serves | Prep Time | Cook Time

Why I Love This Recipe

This recipe is WONDERFUL but I can not take credit for it. I found it on Starchefs.com and the recipe is from Chef Chris Santos of Stanton Social-New York, NY


Ingredients You'll Need

5½ ounces butter
5 ounces semisweet chocolate, chopped
3 eggs
3 egg yolks
1½ cups confectioner's sugar
½ cup all-purpose flour


Directions

Preheat the oven to 450F.


Melt the butter and chocolate together over low heat (I used a double boiler). Set aside.


Beat the eggs and egg yolks with a whisk until frothy.


Add the sugar and beat until dissolved.


Whisk in the chocolate and butter mixture. Finally, fold in the flour.


Butter or spray 3½-inch round tart shells and fill them about ¾ of the way with batter.


Bake for 5½ minutes.


To Serve:


Serve cakes warm with a scoop of Espresso Ice Cream.


Questions, Comments & Reviews



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