Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream Recipe

Name: Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint vanilla ice cream, softened; 2 tablespoons chopped crystallized ginger; 1 tablespoon dark rum; 14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1 1/4 cups (2 1/2 sticks) unsalted butter; 2 teaspoons ground coriander; 2 teaspoons ground cardamom; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground white pepper; 6 large eggs; 6 large egg yolks; 2 teaspoons vanilla extract; 3 cups powdered sugar; 1 cup all purpose flour; Additional powdered sugar; Crystallized ginger strips

Servings: persons

1 pint vanilla ice cream, softened
2 tablespoons chopped crystallized ginger
1 tablespoon dark rum
14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour
Additional powdered sugar
Crystallized ginger strips

1
Place softened ice cream in medium bowl.
2
Using plastic spatula, fold ginger and rum into ice cream.
3
Transfer to airtight container.
4
Freeze ice cream mixture until firm, about 4 hours.
5
(Can be made 1 day ahead.
6
Keep frozen.)
7
Generously butter eight 3/4-cup souffle dishes.
8
Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth.
9
Cool slightly.
10
Whisk eggs, egg yolks, and vanilla in large bowl to blend.
11
Whisk in 3 cups powdered sugar, then chocolate mixture, then flour.
12
Transfer batter to prepared dishes, filling to top and dividing equally.
13
(Can be made 1 day ahead.
14
Cover and refrigerate.)
15
Preheat oven to 425F.
16
Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter.
17
Run small knife around cakes to loosen.
18
Allow cakes to rest in dishes 5 minutes.
19
Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate.
20
Repeat with remaining cakes.
21
Dust with powdered sugar.
22
Top with crystallized ginger.
23
Serve cakes with rum-ginger ice cream.

2025

kcal

Calories

119

Fat

182

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pint vanilla ice cream, softened, 2 tablespoons chopped crystallized ginger, 1 tablespoon dark rum, 14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, and more.

Yes, Winter-Spiced Molten Chocolate Cakes with Rum-Ginger 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.

Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream

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