CLASSIC WARM CHOCOLATE CAKES WITH ESPRESSO ICE CREAM

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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.

Notes

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

Categories: Dessert 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!