Classic Warm Chocolate Cakes with Espresso Ice Cream
CATEGORIES
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
  1. Preheat the oven to 450F.
  2. Melt the butter and chocolate together over low heat (I used a double boiler). Set aside.
  3. Beat the eggs and egg yolks with a whisk until frothy.
  4. Add the sugar and beat until dissolved.
  5. Whisk in the chocolate and butter mixture. Finally, fold in the flour.
  6. Butter or spray 3½-inch round tart shells and fill them about ¾ of the way with batter.
  7. Bake for 5½ minutes.
  8. To Serve:
  9. Serve cakes warm with a scoop of Espresso Ice Cream.
RECIPE BACKSTORY
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