Warm Chocolate Cakes with Frangelico Ice Cream – a delicious recipe with butter, bittersweet, eggs, egg yolks, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F.
2
Butter six 6-ounce (3/4-cup) souffle dishes or custard cups.
3
Stir butter and chocolate in medium saucepan over low heat until melted and smooth.
4
Cool to room temperature.
5
Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
6
Add flour; beat until just blended.
7
Stir in chocolate.
8
Pour into prepared dishes.
9
Place dishes on baking sheet.
10
Bake until cakes are firm around edges but still move slightly in center when shaken, about 12 minutes (do not overbake).
11
Cool 5 minutes, then invert onto serving plates.
12
Serve warm with ice cream.
1225
kcal
Calories
89
g
Fat
73
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup (2 sticks) unsalted butter, 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, 5 large eggs, 5 large egg yolks, and more.
Yes, Warm Chocolate Cakes with Frangelico Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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