Bittersweet Molten Chocolate Cakes with Coffee Ice Cream

Source: Bon Appetit - January 2003

8 servings

For best results, use a dark baking chocolate with high cocoa butter content (about 30 percent), such as Valrhona or Callebaut.

12 teaspoons plus 5 tablespoons granulated sugar
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all-purpose flour
1 quart coffee ice cream

Generously butter eight 3/4-cup souffl