Hollow Chocolate Cakes With Mocha Ice Cream

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“Little chocolate cakes loose their height when cool. This pocket is the perfect resting place for a scoop of ice cream!”
READY IN:
45mins
SERVES:
4
YIELD:
4 little cakes
UNITS:
US

Ingredients Nutrition

Directions

  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 350°F 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.

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