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Warm Chocolate Cakes with Frangelico Ice Cream

4.5(21)

"When my daughter and son-in-law took me to Bridges in nearby Danville for my birthday, they told me the restaurant was in the movie _Mrs. Doubtfire_," says Merrybell Loesel of Walnut Creek, California. "I was even more impressed by dessert than I was by the restaurant's claim to fame—the chocolate pudding cake defies description." These individual cakes have a soft, pudding-like center. If you're short on time, substitute purchased vanilla or coffee ice cream: Soften it, and stir in some Frangelico—a hazelnut liqueur made in Italy—before serving.

by Epicurious·published 2004-08-20

Open original recipe

Servings

Makes 6 Cakes

Total time

—

Calories / serving

—

Ingredients (7)

serves

1 cup (2 sticks) unsalted butterbutter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 large eggsegg
5 large egg yolksegg
1/2 cup sugarsugar
1/2 cup all purpose flourflour
Frangelico Ice Creamcream

Instructions (3 steps)

01Preheat oven to 375°F. Butter six 6-ounce (3/4-cup) soufflé dishes or custard cups. Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
02Using 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. Add flour; beat until just blended. Stir in chocolate. Pour into prepared dishes.
03Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaken, about 12 minutes (do not overbake). Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.

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