Soft-Centered Chocolate Cake with Espresso Ice Cream

Soft-centered chocolate cakes are popular across the country, but San Francisco cooks can boast of making the dessert with local chocolate-from Ghirardelli, Guittard or Scharffen Berger. Take care not to overcook these individual cakes, and serve them promptly, or they will lose their characteristic moist center. Because all ovens don't bake evenly, you may want to conduct a test run so that you know exactly how long it takes to bake the cakes to perfection in your oven. Homemade espresso ice cream is an impressive accompaniment, but you can always substitute store-bought ice cream or other flavors, such as vanilla or pistachio.
Average Customer Rating:
5 out of 5
5
 out of 
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1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Soft-Centered Chocolate Cake with Espresso Ice Cream
Review 1 for Soft-Centered Chocolate Cake with Espresso Ice Cream
5 out of 5
5 out of 5
dakeeks
,New York
,NY
New York, NY
September 9, 2014
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:A few times a month
Would You Recommend? Yes
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Absolutely amazing
September 9, 2014
These cakes are absolutely amazing! I've made them several times. I use high quality chocolate -- I think that is key. And use only half the amount of sugar since I like my desserts less sweet. The middle is moist and melting and divine. Goes great with coffee ice cream!
Pros: Easy, Appearance, Impressive, Will Make Again