Warm Chocolate Cakes With Frangelico Ice Cream
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
50
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°F
2
Butter six 6-ounce (3/4-cup) soufflé dishes or custard cups
3
Stir butter and chocolate in medium saucepan over low heat until melted and smooth
4
Cool to room temperature
5
Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes
6
Add flour; beat until just blended
7
Stir in chocolate
8
Pour into prepared dishes
9
Place dishes on baking sheet
10
Bake until cakes are firm around edges but still move slightly in center when shaken, about 12 minutes (do not overbake)
11
Cool 5 minutes, then invert onto serving plates
12
Serve warm with ice cream
13
Preheat oven to 375°F
14
Butter six 6-ounce (3/4-cup) soufflé dishes or custard cups
15
Stir butter and chocolate in medium saucepan over low heat until melted and smooth
16
Cool to room temperature
17
Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes
18
Add flour; beat until just blended
19
Stir in chocolate
20
Pour into prepared dishes
21
Place dishes on baking sheet
22
Bake until cakes are firm around edges but still move slightly in center when shaken, about 12 minutes (do not overbake)
23
Cool 5 minutes, then invert onto serving plates
24
Serve warm with ice cream