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

From: TexasKelly

On Feb 16, 2007

This was wonderful. I followed the directions to a T, only I cut it in half. I made it for dessert on Valentines Day, and it really was not hard to whip up in a hurry. My only problem was that it was a very rich dessert, so rich that I could not eat a whole peice, but still very good, and when I make them again, I will just put less in the custard cups. Oh, I did change one thing, I used vanilla ice cream instead of coffee, but I would definately try the coffee ice cream next time. Thanks!

From: HeatherDiane

On Mar 29, 2005

I was desperate for something chocolate, but didn't have any soufflé dishes, so I tried this in an 8x8. Sadly, it didn't work. I would love to try these again when I own some soufflé dishes, though!

From: Muffin Goddess

On Jun 22, 2004

Wonderful stuff! Because this was a last-minute Father's Day dessert, I had to make do with grocery store variety Baker's chocolate squares (I would've made a special trip to the Lindt store had I thought of it sooner). Anyway, they still tasted incredible. I also added a tablespoonful of amaretto to the egg/sugar mixture, but I didn't really notice it in the finished product, so I don't know if I'd bother with that part again. Oh, and since it was Father's Day and Dad doesn't like coffee ice cream, I opted for french vanilla (I suppose it wouldn't have been nice for me to make Dad eat something he doesn't like just because that was the recipe, at least not on Father's Day). Purely by accident, we also found out that these little guys taste like a cross between fudge and brownies when they are cold. They were just a touch overcooked due to my gimpy oven, so the middles were more fudgy than liquidy when warm, but again, they were still marvelous. I guess what I'm trying to say is that if these are that good when screwed up, they must be unbelievable when made perfectly - LOL

From: morgangeline

On Nov 5, 2005

YUM!! I too moderately screwed these up, forgetting to add the flour and ending up with the tops a bit singed. They tasted fantastic, though. The cakes are very rich, and I'd add that I should have paid attention to the recipe's use of 3/4 c. souffle dishes - mine were somewhat larger, and it was way too much for any normal human to finish. Thanks for this recipe! It's going to become a special-occasion standby for me.