Molten Chocolate Cake

Ingredients

Chocolate Ice Cubes

6 ounces - (180ml) of finely chopped semisweet chocolate

3/4 cup - (175ml) of heavy cream

2 tablespoons - (30ml) of light corn syrup

2 tablespoons - (30ml) of Grand Marnier

1 teaspoon - (5ml) of vanilla extract

1/3 teaspoon - (1.25ml) of finely graded orange zest

Cake Batter

Softened butter

9 ounces - (270ml) of coarsely chopped semisweet chocolate

1/4 cup - (60ml) of water

2 teaspoons - (10ml) of instant coffee granules

3/4 cup + 3 tablespoons - (220ml) of sifted all-purpose flour

Pinch of salt

8 tablespoons - (120ml) (1 stick) of slightly soften unsalted butter

1/2 cup + 1 tablespoon - (155ml) granulated sugar, divided

2 teaspoons - (10ml) of vanilla extract

3 large eggs

1 large egg white, separated at room temperature

Orange Cream

1 1/4 cups - (30ml) of heavy cream

1 tablespoon - (30ml) of granulated sugar

1/3 teaspoon (1.25ml) of finely grated orange zest 0

5 teaspoons - (25ml) of Grand Marnier (optional)

Garnish

Powdered sugar

Cocoa powder

Fresh mint

Method
1. Preheat oven to 425F - (210C)
2. Preparation Time: 4 hours, Baking Time: 20 minutes
For Chocolate Ice-Cubes:
3. In a 1-quart measuring cup with spout, set aside the chocolate.

4. In a small saucepan, heat the cream and corn syrup over medium heat, stirring
constantly until boiling.Pour the hot cream mixture over the chocolate and let
stand for 30 seconds to melt the chocolate.Gently whisk until smooth and stir
in Grand Marnier, vanilla, and orange zest.
5. Cover an ice cube tray with a piece of plastic wrap and press down to line six
ice cube sections.Pour the chocolate mixture into the six ice cube cavities and
fill to the top.Reserve the remaining chocolate mixture in a heat-proof bowl to
use later as a sauce.Cover & refrigerate.Cover the ice cube tray with plastic
wrap and freeze the chocolate mixture for 3-4 hours, until solid and keep in
freezer until ready to assemble the dessert.
6. For Cake Batter: In a double-boiler, melt the chocolate with water and
coffee.Gently whisk until smooth and then cool (leave over the hot water so it
cools but not completely) for 5-10 minutes, until tepid.
7. In a large bowl, beat the softened butter, at medium speed, with an electric
mixer until creamy (approximately 30 seconds).While mixing, gradually add
1/2 cup sugar.Add vanilla.Add egg yolks, one at a time, beating inbetween.Add chocolate mixture and continue beating until smooth.
8. In another large bowl, beat the egg whites (using clean beaters), at low speed
until frothy.Slowly increase the speed to high and continue beating until soft
peaks begin to form.Gradually add the remaining tablespoon of sugar, while
beating, until the peaks are stiff and glossy.
9. Gently fold the egg whites into the chocolate mixture 1/3 at a time.Work from
the bottom of the bowl, gently folding the mixture as to not lose the airyness
of the batter.
10. Sift together flour and salt.One-third at a time, fold this mixture into the cake
batter.Spoon half the batter into six 6-ounce, buttered and cocoa covered
ramekins (set on a baking sheet).At this point each should be half-full.
11. Unwrap the frozen chocolate ice cubes and place a cube into the centre of each
ramekin.Completely cover the cubes with the remaining batter.Bake for 15-20
minutes, until the batter has raised 1/2-inch above the rims and the tops are
slightly cracked.
12. When ready to serve, gently reheat the leftover chocolate ice cube mixture
over a pot of hot, not simmering, water.Keep warm.
13. One at a time, carefully place the warm cakes onto large dessert plates.Lightly

sift confectioners' sugar over the tops of the cakes.Garnish top of each cake
with mint sprig.Serve immediately along with warm chocolate sauce.