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Bittersweet Molten Chocolate Cakes with Coffee Ice Cream

Source of Recipe

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List of Ingredients

9 tablespoons sugar
8 ounces bittersweet chocolate (not unsweetened) or semisweet chocolate, chopped
3/4 cup unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all-purpose flour
1 quart coffee ice cream



Recipe

Generously butter eight 3/4-cup soufflé dishes or custard cups.
Sprinkle inside of each dish with 1 1/2 teaspoons sugar.
Stir chocolate and butter in heavy medium saucepan over low heat until smooth.
Remove from heat.
Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes.
Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate.
Fold in flour.
Divide batter among soufflé dishes.
(Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.) Preheat oven to 425°F.
Place soufflé dishes on baking sheet.
Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes.
Top each cake with scoop of coffee ice cream and serve immediately.