Sunken Chocolate Cakes With Coffee Ice Cream Recipes

SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM

Steps:

• Preheat oven to 350 degrees. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
• Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate-and-butter mixture.
• Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes. Remove from oven, and transfer to a wire rack. Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold. Serve each with a scoop of coffee ice cream.

CHOCOLATE-COFFEE BEAN ICE CREAM CAKE

Steps:

• In a small bowl, combine wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. springform pan. Freeze for 10 minutes., In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and vanilla; beat until stiff peaks form. Spread over ice cream. (Pan will be full.) , Cover and freeze for 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans.

SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM

Steps:

• Preheat the oven to 350°F. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place the butter and chocolate in a heatproof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
• Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate mixture.
• Whisk the egg whites until soft peaks form, add the remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into the chocolate mixture. Divide the batter among the prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes.
• Remove from the oven, and transfer to a wire rack. Allow to cool for 15 minutes in the pan; carefully run a knife around the edges of the cakes, and unmold. Serve each cake with a scoop of coffee ice cream.