Warm Valrhona Chocolate Cake and Vanilla Ice Cream
These easy-to-make cakes are the epitome of chocolate as a comfort food because the centers remain soft, like fudge. People of all ages will adore their taste and texture. The cake batter may be placed in the molds up to 2 hours in advance of being baked.
- Unsalted Butter - 6 tablespoons
- Valrhona bittersweet chocolate - 3 1/2 oz, chopped
- Eggs - 2, whole
- Egg Yolks - 2
- Sugar - 1/2 cup
- All Purpose Flour - 3 tablespoons
- Unsweetened cocoa powder - For dusting
- Finest-quality vanilla ice cream - 1 pint, slightly softened before serving
- Mint - 4 fresh sprigs
To make the cakes: Butter and flour four 4-ounce molds or custard cups and set aside. Preheat the oven to 350 F. Melt the butter and chocolate in a double boiler over barely simmering water, stirring until smooth. Set aside.
In a medium bowl, whisk together the eggs and egg yolks. Add the sugar and whisk until foamy. Add the flour and stir to combine. Pour in the chocolate mixture and stir to combine.
Pour the cake batter into the prepared molds. Bake the cakes in the preheated oven for 8 to 10 minutes, or until slightly puffed. Invert the cakes onto four individual dessert plates. Dust the cakes with cocoa and place a scoop of softened ice cream to one side of each cake.
To serve: Make a cut into the center of the cake to show the texture; the middle of the cake should be soft and liquid. Garnish with fresh mint sprigs.