Coating the muffin tins with butter and sugar gives these little chocolate cakes sparkle and a bit of crunch.

　　

Ingredients

Makes 4 small cakes

　　8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for the pans

　　1/4 cup sugar, plus more for the pans

　　5 ounces best-quality bittersweet chocolate, coarsely chopped

　　2 large eggs, separated, plus 2 large egg yolks

　　4 scoops coffee ice cream (1 pint)

　　

Step 1

Preheat the oven to 350°F. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place the butter and chocolate in a heatproof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.

　　

Step 2

Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate mixture.

　　

Step 3

Whisk the egg whites until soft peaks form, add the remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into the chocolate mixture. Divide the batter among the prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes.

　　

Step 4

Remove from the oven, and transfer to a wire rack. Allow to cool for 15 minutes in the pan; carefully run a knife around the edges of the cakes, and unmold. Serve each cake with a scoop of coffee ice cream.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.