Sunken Chocolate Cakes w/Coffee Ice Cream

4 Servings
100% would make this recipe for Sunken Chocolate Cakes w/Coffee Ice Cream again.

A chocolate lover's dream, these flourless cakes should be served warm with your favorite ice cream or a dollup of whipped cream.

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Sunken Chocolate Cakes w/Coffee Ice Cream Ingredients

8 tablespoons Unsalted butter cut into pieces	2 large Eggs separated
1/4 cup Sugar	2 large Egg yolks
5 ounces Bittersweet chocolate coarsely chopped	1 pint Coffee ice cream

Instructions for Sunken Chocolate Cakes w/Coffee Ice Cream

Heat oven to 350. Lightly butter 4 cups in a jumbo nonstick muffin tin, leaving 2 center cups empty. Coat lightly with sugar and set aside.
Place the butter and chocolate in a heat-proof bowl, and 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 the remaining 2 tablespoons sugar, and whisk until stiff and shiny, but not dry. Fold into chocolate mixture. Divide batter among prepared muffins cups and bake until set and slightly springy tothe touch, about 25 minutes. Remove from oven and place muffin tin onto a wire rack; allow to cool in pan for 15 minutes. Carefully run a knife around edges of cakes and unmold. Serve each cake with a scoop of coffee ice cream.

Main Ingredient: CakeCuisine: American