Hollow Chocolate Cakes With Mocha Ice Cream

• 8 teaspoons unsalted butter, cut in pieces
• 14 cup sugar
• 5 ounces bittersweet chocolate
• 4 large eggs, separated
• 4 scoops coffee ice cream (1 pint)

1. Butter and coat with sugar 4 jumbo muffin cups.
2. In a double boiler heat chocolate and butter.
3. Stir occasionally until melted and well mixed.
4. Remove from heat and set aside.
5. Whisk together 2 T butter and 4 egg yolks until they become light yellow and thick.
6. Stir melted chocolate and butter mixture into the egg mixture.
7. Whisk egg whites until soft peaks form, add 2 T sugar and whisk until stiff and shiny.
8. Fold into chocolate mixture.
9. Fill prepared muffin cups and bake at 350F about 25 minutes until set and lightly springy.
10. Remove from oven and set on wore rack to cool 15 minutes.
11. Remove from pan and serve with a scoop of mocha ice cream.

unsalted butter, sugar, bittersweet chocolate, eggs, coffee ice cream

Taken from www.food.com/recipe/hollow-chocolate-cakes-with-mocha-ice-cream-19422 (may not work)