See if this fits the bill..sure sounds decadent to me!! I'm sure the vanilla ice cream can be easily substituted with coffee ice cream...I'll also include Emeril's recipe for spiced cream which might also go very well with this...

CHOCOLATE PUDDING CAKES
Flourless cakes with a pudding-like center.

1 1/2 cups (3 sticks) butter
3/4 cup water
12 ounces semisweet chocolate, chopped
1 1/2 cups sugar
1 1/2 tablespoons instant coffee crystals or granules
Pinch of salt
3 tablespoons dark rum
1 1/2 tablespoons vanilla extract
6 large eggs

Vanilla ice cream (optional)

Preheat oven to 350°F. Butter six 1 1/4-cup soufflé dishes or custard cups. Combine butter and 3/4 cup water in heavy large saucepan over high heat. Bring to boil, stirring until butter melts. Remove from heat. Add chocolate, sugar, coffee and salt; stir until chocolate melts and mixture is smooth. Stir in rum and vanilla. Beat eggs in large bowl to blend; gradually whisk in chocolate mixture.

Divide chocolate mixture among prepared dishes. Bake until edges of cakes crack slightly but center 2 inches remain soft and glossy, about 25 minutes. Serve cakes warm, topped with vanilla ice cream, if desired.

Serves 6.


From Bon Appétit December 1998

served at
Metropolis Café, Boston MA

Spiced Cream (this makes alot! you can reduce accordingly)

1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minute