Chocolate Cake with Ice Cream Sauce Recipe

Chocolate Cake with Ice Cream Sauce Recipe
Chocolate Cake with Ice Cream Sauce Recipe photo by Taste of Home
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Chocolate Cake with Ice Cream Sauce Recipe

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"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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 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
  • TOPPING:
  • 1/2 cup vanilla ice cream, softened
  • 1/4 teaspoon ground cinnamon

Directions

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 or until a knife inserted in 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.
Originally published as Chocolate Cake with Ice Cream Sauce in Cooking for 2 Summer 2008, p49

Nutritional Facts

1 each: 583 calories, 45g fat (25g saturated fat), 288mg cholesterol, 388mg sodium, 45g carbohydrate (32g sugars, 3g fiber), 9g protein.

  • 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
  • TOPPING:
  • 1/2 cup vanilla ice cream, softened
  • 1/4 teaspoon ground cinnamon
  1. 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.
  2. 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.
  3. Spoon batter into prepared pans. Bake at 375° for 15-18 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate.
  4. For topping, in a small bowl, combine ice cream and cinnamon. Serve with warm cake. Yield: 2 servings.
Originally published as Chocolate Cake with Ice Cream Sauce in Cooking for 2 Summer 2008, p49

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