Soft-Centered Chocolate Cake With Espresso Ice Cream
Indulge in a decadent dessert experience with this exquisite pairing of rich espresso ice cream and warm, gooey chocolate lava cakes. The velvety smoothness of the ice cream and the molten chocolate center of the cakes create a harmonious union of flavors and textures that is sure to delight your senses. Enjoy the contrast of chilled sweetness against the warm, bittersweet richness for a truly memorable treat. Perfect for a special occasion or a cozy night in, this dessert duo will surely impress your guests or loved ones.
— Constant Cookbook
Ingredients
- 1 cup heavy cream
- 1 cup half-and-half
- 1 Tbs. instant espresso powder
- 1/4 vanilla bean, split lengthwise
- 4 egg yolks
- 1/2 cup sugar
- 2/3 cup unsalted butter
- 5 oz. top-quality bittersweet chocolate, chopped
- 2 whole eggs plus 1 egg white
- 3/4 cup sugar
- 1/2 cup sifted all-purpose flour
Instructions
- To make the ice cream, in a saucepan, combine the cream, half-and-half and espresso. Using the tip of a knife, scrape the vanilla seeds from the pod halves into the cream mixture, then add the pod halves. Whisk to blend, then place over medium-low heat and bring to a simmer. Cover, remove from the heat and let steep for 15 minutes.
- In a bowl, whisk together the egg yolks and sugar until the mixture is pale yellow and forms a ribbon when the whisk is lifted, about 3 minutes. Gradually whisk in the hot cream mixture (including the vanilla pod). Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture visibly thickens and coats the spoon. (It should register 178°F on an instant-read thermometer.) Do not let it boil or it will curdle.
- Immediately remove the custard from the heat and continue stirring for 1 minute. Pour through a fine-mesh sieve into a bowl. Let the custard cool, then cover and refrigerate until well chilled, about 8 hours or up to overnight. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and place in the freezer.
- To make the cake, preheat an oven to 350°F. Butter the bottoms and sides of four 1-cup ramekins. Dust with flour, then tap out the excess.
- In a small saucepan over medium-low heat, melt the butter. Remove from the heat and add the chocolate. Let stand until the chocolate softens, then stir until smooth.
- In a bowl, whisk together the whole eggs, egg white and sugar until well blended. Add the chocolate mixture and incorporate thoroughly. Gently fold in the flour. Divide among the prepared ramekins, then place the ramekins on a baking sheet.
- Bake the cakes until they are puffed and cracked on top, 26 to 28 minutes. Remove from the oven and, working with 1 cake at a time, gently invert onto a dessert plate. Turn right side up, let cool for about 3 minutes and serve with the ice cream. Serves 4.
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