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Chocolate Cake with Ice Cream Sauce

 Chocolate Cake with Ice Cream Sauce
"Careful!" writes Lori Trull from Gardena, California. "This cake is so delicious you'll want to eat both of them!" For added eye appeal, garnish this dessert with cinnamon sticks.
2 ServingsPrep: 20 min. Bake: 15 min.


  • 1 teaspoon plus 1/4 cup butter, divided
  • 2 teaspoons baking cocoa
  • 2 ounces bittersweet chocolate
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons plus 1-1/2 teaspoons sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup vanilla ice cream, softened
  • 1/4 teaspoon ground cinnamon


  • Butter bottoms and sides of two 4-in. fluted tube pans or 6-oz.
  • ramekins with 1 teaspoon butter. Dust with baking cocoa; set aside.
  • In a microwave, melt bittersweet chocolate and remaining butter;
  • stir until smooth. Set aside.
  • In a small bowl, beat egg and yolk on medium speed until light and
  • fluffy. Gradually add sugar, beating until thick and lemon-colored,
  • about 3 minutes. Beat in chocolate mixture. Combine flour and salt;
  • beat into egg mixture just until combined.
  • Spoon batter into prepared pans. Bake at 375° for 15-18 minutes

2 of 2

Chocolate Cake with Ice Cream Sauce (continued)

Directions (continued)

  • or until a knife inserted near the center comes out clean. Cool for
  • 5 minutes before inverting onto a serving plate.
  • For topping, in a small bowl, combine ice cream and cinnamon. Serve
  • with warm cake. Yield: 2 servings.
Nutritional Facts: 1 cake with 1/4 cup ice cream sauce equals 583 calories, 45 g fat (25 g saturated fat), 288 mg cholesterol, 388 mg sodium, 45 g carbohydrate, 3 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.