Cakes
- 11/2 cup semi-sweet chocolate, chopped
- 5 tbsp unsalted butter
- 3 egg, separated
- 1/4 cup sugar, divided
- 2 tsp port wine
- 1 tbsp cocoa powder
Preheat oven 375 F. Grease and flour one large 6-cup muffin or cupcake pan or six (3/4-to 1-cup capacity) ramekins or custard cups.
Microwave chocolate and butter 2 minutes, or until the butter is melted. Stir and heat again until chocolate is melted completely and both are combined. Stir in eggs yolks, 2 tablespoons of the sugar, and port. Set aside to cool slightly.
In a bowl, combine the remaining sugar and cocoa. IN a mixing bowl, beat eggs whites until foamy. Gradually add about 2 tablespoons of the sugar and cocoa, beating until soft peaks form. Gently fold the chocolate and sugar-cocoas mixtures into the egg whites in three alternating additions.
Pour batter into the pan and bake 10 to 12 minutes. The edges will be firm, but the centers will be a bit liquid. Cool 3 minutes before serving.
Finish
- 1 pint vanilla ice cream
- 3 tbsp confectioners' sugar
Run a knife around the edges. Invert onto serving plates and top with ice cream or a dusting of confectioners’ sugar.
Recipe from Booze Cakes by Krystina Castella and Terry Lee Stone/Quirk Books, 2010.
