Bittersweet Molten Chocolate Cakes with Coffee Ice Cream

Ingredients

• 8 servings
• For best results, use a dark baking chocolate with high cocoa butter content (about 30 percent)
• 12 teaspoons plus 5 tablespoons granulated sugar
• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 3/4 cup (1 1/2 sticks) unsalted butter
• 3 large eggs
• 3 large egg yolks
• 1 tablespoon all-purpose flour
• 1 quart coffee ice cream

Directions

1. Preheat oven to 425 degrees F.
2. Generously butter eight 3/4-cup souffle dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar.
3. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat.
4. Using electric mixer, beat eggs, egg yolks and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes.
5. Fold 1/3 of warm chocolate mixture into egg mixture, ,then fold in remaining chocolate. Fold in flour. Divide batter among souffle dishes.
6. Place souffle dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes.
7. When serving, top each cake with scoop of coffee ice cream and serve immediately.