Mean Chef's Bittersweet Molten Chocolate Cakes with Coffee Ice C
Indulge in the ultimate dessert experience with Mean Chef's Bittersweet Molten Chocolate Cakes with Coffee Ice Cream—a decadent combination of rich, gooey chocolate and creamy, robust coffee flavors. These individual cakes feature a luscious molten center made from premium 70% cocoa bittersweet chocolate, perfectly complemented by a scoop of velvety coffee ice cream. Prepared in just 15 minutes with a double boiler technique for melting the chocolate and a quick whisking method to achieve a luxurious batter, these personal-sized treats are baked to perfection in under 10 minutes. The slightly crisp edges contrast beautifully with the molten interior, creating a dessert that is both sophisticated and deeply satisfying. Ideal for dinner parties or romantic evenings, this recipe shines with its stunning presentation and harmonious flavor pairing. Serve warm and watch your guests swoon at the irresistible combination of molten chocolate and cool, creamy coffee ice cream.
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Ingredients
- 200 grams Bittersweet chocolate (70% cocoa)
- 100 grams Unsalted butter (plus extra for greasing)
- 120 grams Granulated sugar
- 2 pieces Large eggs
- 2 pieces Egg yolks
- 60 grams All-purpose flour
- 1 pinch Salt
- 500 ml Coffee ice cream
- 1 tablespoon Unsweetened cocoa powder (for dusting)
Directions
Step 1
Preheat your oven to 200°C (400°F). Grease 4 ramekins (about 150ml capacity each) thoroughly with butter, then dust the insides with cocoa powder to prevent sticking. Tap out any excess cocoa powder.
Step 2
In a heatproof bowl, melt the bittersweet chocolate and unsalted butter together over a pot of simmering water (double boiler method), stirring occasionally until smooth. Remove from heat and let it cool slightly.
Step 3
In a mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until pale and slightly thickened, about 2-3 minutes. You can use an electric mixer for this step.
Step 4
Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking constantly until well combined.
Step 5
Sift in the all-purpose flour and add a pinch of salt. Gently fold the mixture together with a spatula until just combined. Be careful not to overmix.
Step 6
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Place the ramekins on a baking tray.
Step 7
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers are still soft and jiggly. Do not overbake, as the molten center will become solid.
Step 8
Remove the ramekins from the oven and let them stand for 1-2 minutes. Run a knife around the edges of each ramekin to loosen the cakes, then invert each cake onto a serving plate.
Step 9
Serve immediately with a scoop of coffee ice cream on the side. Optional: Dust with additional cocoa powder or garnish with chocolate shavings for an extra touch.
Nutrition Facts
| Serving size | (1117.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3780.0 |
| Total Fat 218.2g | 0% |
| Saturated Fat 128.6g | 0% |
| Cholesterol 1178.5mg | 0% |
| Sodium 743.2mg | 0% |
| Total Carbohydrate 387.7g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 274.7g | |
| Protein 59.1g | 0% |
| Vitamin D 180.0IU | 0% |
| Calcium 921.2mg | 0% |
| Iron 30.9mg | 0% |
| Potassium 2735.8mg | 0% |
Source of Calories