Mean Chef's Bittersweet Molten Chocolate Cakes With Coffee Ice C

• 9 tablespoons sugar
• 8 ounces bittersweet chocolate (not unsweetened) or 8 ounces semisweet chocolate, chopped
• 34 cup unsalted butter
• 3 large eggs
• 3 large egg yolks
• 1 tablespoon all-purpose flour
• 1 quart coffee ice cream

1. Generously butter eight 3/4-cup souffle dishes or custard cups.
2. 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.
4. Remove from heat.
5. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes.
6. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate.
7. Fold in flour.
8. Divide batter among souffle dishes.
9. (Can be made 1 day ahead.
10. Cover with plastic; chill.
11. Bring to room temperature before continuing.)
12. Preheat oven to 425F.
13. Place souffle dishes on baking sheet.
14. 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.
15. Top each cake with scoop of coffee ice cream and serve immediately.

sugar, bittersweet chocolate, unsalted butter, eggs, egg yolks, flour, coffee ice cream

Taken from www.food.com/recipe/mean-chefs-bittersweet-molten-chocolate-cakes-with-coffee-ice-c-55410 (may not work)