Flourless Chocolate Cake for 2Icon of a printer
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Vanilla Swiss Almond Ice Cream
4 ounces chocolate, bittersweet
½ cup butter unsalted
¾ cup sugar
½ cup cocoa powder
2 scoops of Häagen-Dazs Ice Cream (we’re using Vanilla Swiss Almond)
Preheat oven to 375 degrees. Butter large muffin pans.
Chop chocolate into small pieces.
In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate and butter. Stir until smooth.
Remove bowl or double boiler from the heat.
Whisk in sugar to chocolate mixture. Add eggs and whisk well.
Sift ½ cup of cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into muffin pan no higher than ½ full.
Bake for 10 minutes or until top has formed a thin crust.
Top with 1 scoop of your favorite Häagen-Dazs ice cream.