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Decadent Chocolate Cakes with Coffee Ice Cream
Servings: 4 Prep Time: 15 minutes
Bake Time: 25 minutes Cool Time: 15 minutes
1/2 cup butter, cut into pieces, plus extra for pan
1/4 cup + 2 tablespoons sugar
5 ounces semisweet chocolate
2 large eggs, separated
2 large egg yolks
1 pint coffee ice cream (or your favorite flavor)
Preheat oven to 350 degrees. Butter 4 cups of a jumbo muffin tin, leaving the 2
center ones empty. Coat lightly with extra 2 tablespoons sugar, and set aside.
Place chocolate and butter in a double boiler over simmering water. Stir
occasionally, until melted, and set aside.
Combine 4 egg yolks with 2 tablespoons sugar and whisk until mixture is pale
yellow and thick. Stir in melted butter and chocolate. Whisk egg whites until
soft peaks form, add remaining sugar, and continue to whisk until stiff and
shiny but not dry. Fold into chocolate mixture.
Pour into prepared pan and bake until slightly springy to the touch, about 25
minutes. Allow to cool in pan for about 15 minutes. Carefully slide a knife
around the edges and remove from the pan. Serve with a scoop of ice cream.
Recipe by Laura Swayne. Photography by Kathi Inglesby.
DECADENT CHOCOLATE POUND CAKE
Servings: 6
Prep Time: 20 minutes
Bake Time: 1 to 1½ hours
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 tablespoon cocoa
1 cup butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract
Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan. Sift together
flour, baking soda, baking powder, and cocoa, and set aside. In a separate
bowl, using an electric mixer, cream together butter, shortening, and sugar
until fluffy. Add eggs one at a time, mixing well after each addition. Add
flour mixture and buttermilk alternately to butter mixture, beginning and
ending with flour mixture. Add vanilla and mix well. Pour batter into prepared
pan. Bake for 1 to 1½ hours, or until cake is done. Remove from oven and allow cake to cool in pan
for 10 minutes. Invert onto cake plate and serve.
Topping: Those of you who are chocoholics will enjoy this cake topped with your
favorite chocolate frosting.
Recipe by Laura Swayne. Photography by Kathi Inglesby.
