Sunken Chocolate Cakes With Coffee Ice Cream Recipes

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SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM



Sunken Chocolate Cakes with Coffee Ice Cream image

Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 5

8 tablespoons (1 stick) unsalted butter, cut in pieces, plus more for pans
1/4 cup sugar, plus more for pans
5 ounces best-quality bittersweet chocolate, coarsely chopped
2 large eggs, separated, plus 2 large egg yolks
4 scoops coffee ice cream (1 pint)

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.

DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE



Decadent (Gluten-Free!) Chocolate Cake image

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 9

1 pound plus 3 ounces bittersweet chocolate such as Lindt, broken into chunks
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces, at room temperature
1 tablespoon Cup4Cup gluten-free flour
1 1/2 tablespoons sugar
1 teaspoon instant coffee granules
1/4 teaspoon kosher salt
4 extra-large eggs, at room temperature, separated
1/4 cup heavy cream
Coffee or vanilla ice cream, for serving

Steps:

  • Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
  • Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks until smooth.
  • Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
  • Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
  • Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.

SUNKEN CHOCOLATE CAKE



Sunken Chocolate Cake image

I clipped this decadent cake recipe from an old issue of Woman's Day. The ground nuts serve as the "flour" - this is actually no flour in the recipe. Make sure your nuts are ground so fine that they are like a slightly gritty powder. Cooking time will vary depending upon the size of your springform pan.

Provided by HeatherFeather

Categories     Dessert

Time 1h10m

Yield 10-12 slices

Number Of Ingredients 8

10 ounces good quality bittersweet chocolate, broken into small pieces (such as Lindt)
5 large eggs, separated
1/2 cup granulated sugar, divided,plus more to sprinkle over baked cake
1/2 cup unsalted butter, at room temperature
1/3 cup very finely ground almonds
2 tablespoons brandy
sweetened whipped cream, as garnish (optional)
fresh berries, as garnish (optional)

Steps:

  • Set oven rack to lowest possible position in oven.
  • Preheat oven to 300 degrees F.
  • Have ready a greased 8-9" springform pan lined with parchment paper.
  • Put chocolate pieces into a large microwaveable bowl and cook on HIGH for 1 minute,stir, and continue cooking for 30 seconds, then stir again,repeat as needed until smooth& melted.
  • Set melted chocolate- still in cooking bowl- over another bowl filled with HOT water on counter.
  • Meanwhile, beat egg whites,adding just 1/4 cup of the sugar gradually, until stiff peaks form- they will appear shiny.
  • In another bowl,cream the butter and remaining 1/4 cup sugar until fluffy.
  • Add egg yolks and beat for 1 minute.
  • Add finely ground nuts (they should be almost like a gritty powder) and the brandy and beat for 2 more minutes.
  • Now, your chocolate should still be slightly warm, but no longer burning hot- add just a bit at a time to the butter mixture, stirring with a rubber spatula to combine well until all is added.
  • Fold just 1/4 of the chocolate butter mixture into the egg whites.
  • Next, gently pour the now chocolatey egg white mixture into the remaining chocolate butter mixture and fold very gently- you don't want to crush down the egg whites.
  • (This whole back and forth procedure is essential to keeping the egg whites from getting crushed and to avoid cooking the eggs into scrambled eggs.) Pour carefully into the springform pan.
  • Bake 40-45 minutes if using an 8" pan, slightly less for the 9" pan (about 35-40 minutes).
  • Cake is ready when a toothpick comes out with thick, moist but NOT wet crumbs stuck to it- it should NOT come out clean.
  • Let cake cool in pan 30 minutes- the cake will sink considerably.
  • Remove outer ring of pan and invert cake onto a platter.
  • -peel off the parchment.
  • Sprinkle with some additional granulated sugar (or powdered sugar).
  • This should be served warm, with a dollop of sweetened whipped cream on top, and a garnish of fresh berries in season.
  • It is moist in texture- more like a fudgey brownie than a fluffy cake texture.
  • Leftovers should be kept in the fridge.
  • If you need to make this in advance, set the cake out on the counter about 30 minutes before serving to bring it to room temperature.
  • Garnish just before serving or the whipped cream will weep and make a mess all over the cake.

SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM



Sunken Chocolate Cakes with Coffee Ice Cream image

Coating the muffin tins with butter and sugar gives these little chocolate cakes sparkle and a bit of crunch.

Yield Makes 4 small cakes

Number Of Ingredients 5

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

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.

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