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Classic Warm Chocolate Cakes with Espresso Ice Cream

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Why I Love This Recipe

This recipe is WONDERFUL but I can not take credit for it. I found it on 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


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.

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