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    Sunken Chocolate Cakes


    Source of Recipe


    Martha Stewart Living


    Recipe Introduction


    These are made in little muffin tins and are a nice individual cake for guests. Coating the muffin tins wiht butter and sugar gives these little cakes sparkle and a bit of crunch. As Martha would say "It's a good thing!"


    List of Ingredients


    • 8 tbsp (1 stick) unsalted butter cut into pieces (plus more for the pans)
    • 1/4 cup sugar (plus more for the pans)
    • 5 oz best quality bittersweet chocolate, coarsely chopped.
    • 2 large eggs separated, plus 2 large eggs yolks
    • 4 scoops of coffee ice cream (1 pint)


    Instructions


    1. Preheat the oven to 350.
    2. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the two center cups empty.
    3. Coat lightly with sugar and set aside.
    4. Place buter and chocolate in a heat proof bowl and set over a pan of simmering water.
    5. Stir occasionally until melted and thouroughly combined.
    6. Remove from heat and set aside.
    7. Combine the 4 egg yolks with 2 tbsp sugar and whisk until the mixture is pale yellow and thick.
    8. Stir in the melted chocolate and butter mixture.
    9. Whisk egg whites until soft peaks form add remaining 2 tbsp of sugar and whisk until stiff and shiny but NOT dry.
    10. Fold into chocolate mixture.
    11. Divide the batter among the prepared muffin cups and bake until set and slightly springy to the touch. (about 25 mintues)
    12. Remove from the oven and transfer to a wire rack.
    13. Allow to cool for 15 minutes in the pans.
    14. Carefully run a knife around the edges of cakes and unmold.
    15. Serve with a scoop of coffee ice cream.
 

 

 

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