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

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“I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Mar 3, 2003.”

Ingredients Nutrition


  1. Generously butter eight 3/4-cup soufflé 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 soufflé dishes.
  9. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.) Preheat oven to 425°F.
  10. Place soufflé dishes on baking sheet.
  11. 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.
  12. Top each cake with scoop of coffee ice cream and serve immediately.

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