Sunken Chocolate cakes with Ice Cream - 12/13/08
If you love chocolate this is a dessert for you. The chocolate cakes are flourless, (great for carb watcher), they are light, moist and served with a scoop of Ice Cream. Any flavor of Ice Cream will be perfect with this cake. I choose to top the cake with Rum and Raisin, a few sprinkles of baked coconut flakes for a little crunch, and I also added a hand full of raspberries for another layer of taste.
Doesn't this look yummy?
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Close look at cake!
Preparation work..
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Placing the butter and chocolate in a heat-proof bowl, set over a pan of simmering water. Stirring occasionally, until melted and thoroughly combined. |
The chocolate and butter is now melted and set aside. |
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Here I am Combining the egg yolks with 2 tablespoons sugar, and I am whisking until the mixture is pale yellow and thick.
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Here I am stirring in the melted chocolate-and-butter mixture into the eggs mixture and set aside. |
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Whisking the egg whites until soft peaks form |
Adding the whipped egg white into the Chocolate mixture. |
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Folding gently the egg white to the mixture. |
Dividing batter into lightly buttered muffin cups. Note that I have to leave space between each cake so it can rise perfectly. |
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The cakes go in the oven for 25 minutes. They are puffed up nicely. |
Here they are on a cooler rack and noticed how they are now deflated and sunken in. |
