Hot Fudge Sundae Cakes

Hot Fudge Sundae Cakes
Hot Fudge Sundae Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    sticks butter

  • 1 1/3

    cups semi-sweet chocolate chips

  • 4

    egg yolks

  • 5

    eggs

  • 1

    cup sugar

  • 1

    cup flour (pack it down when you measure)

  • Vanilla Ice Cream

Directions

Preheat oven to 500 degrees F. Before you start, select the pans you want to use from the following suggestions: Large-sized deep muffin cups, makes 9. Popover pan, makes 6. Individual souffle cups, makes 8 small or 6 large. Disposable pot pie tins, makes 6. Grease and flour the insides of the pans you've chosen. As an alternative to that messy procedure, you can spray them with nonstick BAKING spray (the kind with the flour added). Place the butter and chips in a medium-size microwave-safe bowl. Heat the contents on high for 90 sec. Take the bowl out and try to stir the contents smooth. If you are able to stir the mixture smooth, set it aside and let it cool. If the chips aren't melted yet, microwave them in 20 second intervals until they are. When you are able to cup your hands around the bowl comfortably and you don't think the chocolate mixture is so hot it'll cook the eggs you're about to add, separate 4 eggs into yolks and whites. Put the whites in the refrigerator to add to scrambled eggs. Then whisk the yolks until they are thoroughly mixed. Then slowly add them to your bowl with the chocolate mixture, stirring all the while. Add 5 more eggs to your mixture one at a time, stirring thoroughly after each addition. Blend in the white sugar, stirring until it is thoroughly incorporated. Mix in the flour and stir until the batter is smooth and free from lumps. Transfer the batter to the pans you have selected. Place the pans on a baking sheet and slip them in the oven. Bake at 500 degrees F. for EXACTLY 7 min. Set the oven timer and don't open the oven door while they are baking. The success of this recipe depends on high even heat for a limited amount of time. You want to bake the outside and leave the inside filled with hot molten chocolate. When your timer rings, immediately take the cakes from the oven and place them on a wire rack. The damp center of each cake will be barely visible and they may jiggle a bit when you move them to the cooling rack. Don't worry. That's the way they are supposed to be. Give the cakes 2 minutes to set up slightly. Then upend them on dessert plates or bowls. Use two forks to pull apart the tops to expose the chocolate sauce centers. Use a small ice cream scoop to drop vanilla ice cream in the center of the rich molten chocolate. Serve immediately.

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