Bittersweet Molten Chocolate Cakes with Coffee Ice Cream

Directions

1Preheat oven to 425 degrees.

2Generously butter 8- 3/4 cup souffle dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons of sugar.

3Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat.

4Using electric mixer beat eggs, egg yolks and remaining 5 tablespoons of sugar in a large bowl until thick and pale yellow, about 8 minutes.

5Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour.

6Divide batter among souffle dishes.

7Place souffle dishes on baking sheet. Bake cakes uncovered about 13 minutes until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently.

8Top each cake with scoop of coffee ice cream and serve immediately.