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applebees triple chocolate meltdown

Triple Chocolate Meltdown Recipe

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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 170g (6 oz) dark chocolate (60 to 70% cacao)
  • 115g (½ cup / 1 stick) unsalted butter, plus extra for greasing
  • 2 large eggs
  • 2 large egg yolks
  • 100g (½ cup) granulated sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp Dutch-process cocoa powder, plus extra for dusting
  • ¼ tsp fine salt
  • 1 tsp vanilla extract
  • 4 scoops vanilla ice cream
  • 4 tbsp chocolate sauce

Method
 

  1. Melt the 170g dark chocolate and 115g butter together in a heatproof bowl over barely simmering water, stirring until smooth, about 4 to 5 minutes. Remove from heat and cool for 2 minutes.
  2. Whisk in the 2 eggs, 2 egg yolks, and 100g sugar for about 1 minute until slightly thickened, then stir in the 1 tsp vanilla extract.
  3. Sift the 2 tbsp flour, 2 tbsp cocoa powder, and ¼ tsp salt into the batter and fold with a spatula until just combined, about 20 folds.
  4. Butter and cocoa-dust 4 ramekins, divide the batter evenly among them to about three-quarters full, and refrigerate up to 8 hours if making ahead.
  5. Bake at 425°F (220°C) on a baking sheet for 12 to 13 minutes until the edges are set and the center jiggles, then run a knife around the edge and invert each cake onto a plate.
  6. Add 1 scoop vanilla ice cream alongside each cake and drizzle each with 1 tbsp chocolate sauce. Serve immediately.

Notes

If your oven runs hot, check the cakes at 11 minutes since even 1 extra minute can set the center completely. These are best eaten within 2 minutes of plating since the ice cream melts fast against the warm cake, and that contrast is what makes the dessert. The batter holds well in the fridge for up to 8 hours, so you can prep everything before dinner and bake to order.