Classic Warm Chocolate Cakes with Espresso Ice Cream
5½ ounces butter
5 ounces semisweet chocolate, chopped
3 egg yolks
1½ cups confectioner's sugar
½ cup all-purpose flour
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.
Serve cakes warm with a scoop of Espresso Ice Cream.
Pairs Well With
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