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Recipes

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

By Bon Appétit Test KitchenPhotography by Pornchai Mittongtare

4.4

(13)

Image may contain Food Dessert Cutlery Spoon Confectionery Sweets Chocolate Creme and Cream

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

Ice cream

1

pint vanilla ice cream, softened

2

tablespoons chopped crystallized ginger

1

tablespoon dark rum

Cakes

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

Need to make a substitution?

Preparation

  1. ice cream

    Step 1

    Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. DO AHEAD Can be made 1 day ahead. Keep frozen.

  2. cakes

    Step 2

    Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

    Step 3

    Preheat oven to 425°F. 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. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with rum-ginger ice cream.

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