Yields 8 servings.
For the Warm Chocolate Cake
For the Sweet Corn Ice Cream
Butter the insides of 6 to 8 molds, custard cups or ramekins. In the top of a double boiler set over simmering water, melt butter and chocolate together and mix well. Remove from heat.
Combine eggs, yolks, and sugar in a stainless steel bowl or double boiler over simmering water. With an electric mixer, beat egg mixture until doubled in volume. Remove from heat.
When chocolate mixture is partially cooled, fold 1/3 of the egg mixture into chocolate. Add remaining egg mixture to chocolate. Sift 1/2 of the flour into mixture and fold together. Sift in remaining flour and continue to fold until fully incorporated.
Divide batter among the molds, filling each one no more than 3/5 full. Refrigerate or freeze at least 1 hour.
Preheat oven to 375 degrees Fahrenheit.
Place ramekins on a baking sheet and bake for 8 – 10 minutes. Cakes are done when the top is uniformly colored and slightly puffed.
Cut corn kernels from the cobs with a sharp knife. Cook kernels with coconut milk, whole milk, and half of the sugar. Gently simmer uncovered until corn is tender.
Purée corn in a blender. Press the purée gently in a fine mesh sieve to release as much liquid as possible. Combine purée with cream in a pot and bring to a boil over medium heat. Remove from heat.
Whisk remaining sugar with egg yolks until incorporated. Pour a small amount of the cream mixture into eggs to temper. Add remaining cream mixture and stir to incorporate. Pour mixture into a double boiler over simmering water and stir continuously. When mixture has thickened, remove from heat and cool in an ice bath to stop cooking.
Cover and refrigerate overnight. Strain once more and process in an ice cream machine according to the manufacturer’s instructions.