{"id":576,"date":"2018-01-16T16:31:56","date_gmt":"2018-01-17T00:31:56","guid":{"rendered":"http:\/\/annmevans.com\/?page_id=576"},"modified":"2018-01-16T16:31:56","modified_gmt":"2018-01-17T00:31:56","slug":"sunken-chocolate-cakes-with-ice-cream","status":"publish","type":"page","link":"http:\/\/annmevans.com\/?page_id=576","title":{"rendered":"Sunken Chocolate Cakes with Ice Cream"},"content":{"rendered":"

SUNKEN CHOCOLATE CAKES WITH ICE CREAM
\nAnn M. Evans<\/p>\n

This recipe is from my good friend and beekeeping sister Jamie Buffington. She got it from Martha Stewart Living, May 2001. I first had it at her house, and it has been a go to Valentine\u2019s Day dessert ever since if I\u2019m having a dinner party for the occasion. If so, I double the recipe. You will need jumbo non-stick muffin tins for this, but they come in handy for large muffins too. I use a top quality vanilla ice cream.<\/p>\n

Serves 4<\/p>\n

\u00a0<\/em>Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch.<\/em><\/p>\n

8 T. (1 stick) unsalted butter, cut in pieces, plus more for pans
\n1\/4 cup sugar, plus more for pans
\n5 oz. best-quality bittersweet chocolate, coarsely chopped
\n2 large eggs, separated, plus 2 large egg yolks
\n4 scoops ice cream<\/p>\n

    \n
  1. Preheat oven to 350 degrees.\u00a0 Lightly butter 4 cups in a jumbo non-stick muffin pan, leaving the 2 center cups empty.\u00a0 Coat lightly with sugar, and set aside.\u00a0 Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water.\u00a0 Stir occasionally, until melted and thoroughly combined.\u00a0 Remove from heat; set aside.<\/li>\n
  2. Combine the 4 egg yolks with 2 T. sugar, and whisk until the mixture is pale yellow and thick.\u00a0 Stir in the melted chocolate-and-butter mixture.<\/li>\n
  3. Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny, but not dry.\u00a0 Fold into chocolate mixture.\u00a0 Divide batter among prepared muffin cups, and bake until set and lightly springy to the touch, about 25 minutes (I do about 20).\u00a0 Remove from oven, and transfer to a wire rack.\u00a0 Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold.\u00a0 Serve each with a scoop of ice cream.<\/li>\n<\/ol>\n

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     <\/p>\n","protected":false},"excerpt":{"rendered":"

    SUNKEN CHOCOLATE CAKES WITH ICE CREAM Ann M. Evans This recipe is from my good friend and beekeeping sister Jamie Buffington. She got it from Martha Stewart Living, May 2001. I first had it at her house, and it has been a go to Valentine\u2019s Day dessert ever since if I\u2019m having a dinner party … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","spay_email":""},"_links":{"self":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/576"}],"collection":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=576"}],"version-history":[{"count":1,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/576\/revisions"}],"predecessor-version":[{"id":577,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/576\/revisions\/577"}],"up":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=576"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}