Molten Chocolate Cake

Yield:  6

Ingredients

Chocolate Ice Cubes

• 6 ounces semisweet chocolate, finely chopped – (180ml)
• ¾ cup heavy cream – (175ml)
• 2 tablespoons light corn syrup – (30ml)
• 2 tablespoons Grand Marnier – (30ml)
• 1 teaspoon vanilla extract – (5ml)
• 1/3 teaspoon orange zest, finely grated

Cake Batter

• Softened butter
• 9 ounces semisweet chocolate, coarsely chopped – (270ml)
• ¼ cup water – (60ml)
• 2 teaspoons instant coffee granules – (10ml)
• ¾ cup + 3 tablespoons sifted, all-purpose flour – (220ml)
• Pinch of salt
• 8 tablespoons (1 stick) unsalted butter, slightly softened – (120ml)
• ½ cup + 1 tablespoon granulated sugar, divided – (155ml)
• 2 teaspoons vanilla extract – (10ml)
• 3 large eggs + 1 large egg white, separated (room temperature)

Orange Cream

• 1 ¼ cups heavy cream – (310ml)
• 1 tablespoon granulated sugar – (30ml)
• 1/3 teaspoon orange zest, finely grated
• 5 teaspoons Grand Marnier (optional) – (25ml)

Garnish

• Powdered sugar
• Cocoa powder
• Fresh mint

Directions

1. Preheat oven to 425 degrees Fahrenheit.
2. For Chocolate Ice-Cubes:  In a 1-quart measuring cup with spout, set aside the chocolate.
3. 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.
4. 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.
5. 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.
6. In a large bowl, beat the softened butter, at medium speed, with an electric mixer until creamy (approximately 30 seconds).  While mixing, gradually add ½ cup sugar.  Add vanilla.  Add egg yolks, one at a time, beating in-between.  Add chocolate mixture and continue beating until smooth.
7. 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.
8. Sift together flour and salt.  One-third at a time, folds this mixture into the cake batter along with the egg-whites (one-third at a time).  Spoon half the batter into six 6-ounce, buttered ramekins (set on a baking sheet).  At this point each should be half-full.
9. 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 ½-inch above the rims and the tops are slightly cracked.
10. For Orange Cream:  Meanwhile, in a chilled-bowl, whip the cream, sugar, orange zest and Grand Marnier until the cream starts to thicken but is still pourable.  Be careful not to overwhip.
11. Gently reheat the leftover chocolate mixture over a pot of hot, not simmering, water.  Keep warm.
12. One at a time, carefully invert the warm cakes onto large dessert plates.  Lightly sift confectioners’ sugar over the tops of the cakes.  Position some orange cream around the base of each cake, dusting the orange cream and plate borders with cocoa powder (can use sugar shaker to do this).  Garnish top of each cake with mint sprig.  Serve immediately along with warm chocolate sauce.