Warm Chocolate Cake

By Arnette

If making ahea, cool cakes in baking dishes, then cover and chill up to 1 day. To reheat, in microwave at 50 percent power just until warm to touch, about 30 seconds.

Ingredients

• 3/4 cup (6 oz) butter
• 6 ounces bittersweet chocolate, chopped ( about 1 cup)
• 4 1/2 tablespoons all-purpose flour
• 2 About 2 tablespoons unsweetened cocoa
• 5 large eggs, separated
• 1/3 cup sugar
• 1 1/2 tbsp. coffee-flavor liqueur
• 1/2 tsp. vanilla
• 1 to 1 1/2 cups coffee ice cream
• 1/2 to 3/4 cup warm chocolate sauce
• Chocolate Sauce
• 4 ozs. bittersweet chocolate, chopped
• 1/3 cup milk
• 2 tbsp. coffee-flavor liqueur

Details

Servings 8
Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

In a 3 to 4 quart pan, combine butter and chocolate. Stir occasionally over low heat until melted and smooth.

Mix flour with 2 tbsp. cocoa

In a large bowl, beat egg whites with a mixer on high speed until foamy. Gradually beat in sugar, then beat until whites hold stiff, shiny peaks.

Stir liqueur, vanilla, and egg yolks into chocolate-butter mixture, then stir in about 1/4 of the whites. Fold remaining whites into the chocolate mixture; there should be not white streaks. Spoon batter equally into 8 buttered ramekins (6 oz or 3/4 cup)
Set cakes in a 10-by 15 inch pan.

Bake cakes in a 375° oven just until edges feel firm but centers are still soft when gently pressed, 11 to 12 minutes. Let cool 5 minutes.

Invert each cake onto a separate plate and place a small scoop of ice cream drizzly with warm sauce.

Chocolate Sauce
Melt chocolate in milk in microwave oven 30 seconds at a time until smooth. Stir in liqeur. Serve Warm