Warm Chocolate Pies with Ice Cream
6 servings
50 minutes
Warm chocolate cakes with ice cream are a true symphony of flavors, where rich, dense chocolate merges with the softness of melting ice cream. Although Chinese cuisine is rarely associated with chocolate desserts, modern culinary trends combine traditional techniques with Western flavors. This dessert resembles the famous French fondant but has a softer texture due to a special balance of ingredients. Chocolate gives the cakes a deep, velvety taste while butter makes them tender and rich. Serving with ice cream creates a harmony of temperatures – hot dough and cold ice cream provide unforgettable sensations. This dessert is an ideal ending to dinner, and its simplicity allows for enjoyment even on weekdays.
1
Preheat the oven to 190 degrees. Grease 6 small souffle molds with butter.
- Butter: 240 g
2
In a bowl, mix chopped chocolate and butter and melt in a water bath. Cool to room temperature.
- Dark chocolate: 230 g
- Butter: 240 g
3
Whisk the eggs, yolks, and sugar with a mixer until light foam. Add flour and mix well. Then add the cooled chocolate, mix, and distribute into prepared molds.
- Chicken egg: 5 piece
- Egg yolk: 5 piece
- Sugar: 0.5 glass
- Wheat flour: 0.5 glass
- Dark chocolate: 230 g
4
Place the molds on a baking sheet and bake for about 12 minutes, until the edges are firm but the center remains soft (try not to overbake). Cool for 5 minutes and transfer to serving plates. Serve warm with ice cream.
- Vanilla ice cream: to taste
