Tuesday, April 6, 2010

Sunken Chocolate Cakes

I came across this recipe from a tear out in one of Martha Stewart's Magazines. The other side had a photo of what I really wanted to try to make, which is the Chocolate Heart Shaped Cookies called Ice Cream Valentines. I need to make up some ice cream sandwich cookies for a local ice cream shop but I'll save them for another day!

These are really called Sunken Chocolate Cakes with Coffee Ice Cream. I actually had some coffee ice cream in the house so I figured it was meant to be!
They also happen to be gluten free because the recipe only used 5 ingredients, non of them being flour. They're light and really good. And they're really quick and easy, which seems to be a recurring theme for me these days! It's probably the 80 degree weather we're having in early Spring! Also, I again, halved the recipe, but I'm giving you the full recipe which makes 4 jumbo cakes.

In a double boiler, melt the chocolate with the butter and set aside to cool.
Beat the egg whites til soft peaks form.

Whisk the yolks with the sugar til mixture is pale yellow and thick.
Stir in the melted chocolate.
Fold in the egg whites.

Spoon into a prepared muffin pan and bake about 20 minutes.

Let them cool 15 minutes in the pan. They will sink in the center, which makes a perfect sunken spot for plopping some coffee ice cream!
Or..how about some fresh fruit with whipped cream on top? Sounds good to me!

Sunken Chocolate Cakes with Coffee Ice Cream ( from Martha Stewart)

8 tbsp. ( 1 stick) unsalted butter, cut into pieces, plus more for pan
1/4 cup sugar, plus more for pan
5 oz. best quality bittersweet chocolate, coarsely chopped
2 large eggs, separated, plus 2 large egg yolks
4 scoops coffee ice cream
Preheat oven to 350.
1. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar and set aside.( I halved the recipe and used a regular muffin pan to make 6).
2. Place butter and chocolate over a double boiler and melt on low, stirring occasionally til melted. Remove from heat. Set aside to cool.
3. Combine the 4 egg yolks with 2 tablespoons sugar and whisk til the mixture is pale yellow and thick.
4. Stir in the melted chocolate and butter mixture.
5. Beat the egg whites til soft peaks form, add remaining 2 tablespoons of sugar and beat til stiff and shiny but not dry.
6. Fold into the chocolate mixture.
7. Divide batter among prepared muffin cups and bake til set and slightly springy to the touch, about 25 minutes. Remove from oven and transfer to wire rack to cool in pan 15 minutes.
Carefully run a knife around the edges to unmold. Serve with a scoop of coffee ice cream.
* I added the drizzled chocolate to the ice cream..just because!*

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