Courtesy of: Cook Like A Chef
Episode: Cakes & Icing
Host: Print This Recipe
Molten Chocolate Cake 2
Yield: 6
Ingredients:
Chocolate Ice Cubes
* 6 oz of finely chopped semisweet chocolate– (180ml)
* 3/4 cup of heavy cream – (175ml)
* 2 tbsp of light corn syrup – (30ml)
* 2 tbsp of Grand Marnier – (30ml)
* 1 tsp of vanilla extract – (5ml)
* 1/3 tsp of finely graded orange zest – (1.25ml)
Cake Batter
* Softened butter
* 9 oz of coarsely chopped semisweet chocolate – (270ml)
* 1/4 cup of water – (60ml)
* 2 tsp of instant coffee granules – (10ml)
* 3/4 cup + 3 tablespoons of sifted all-purpose flour – (220ml)
* pinch of salt
* 8 tbsp (1 stick) of slightly soften unsalted butter– (120ml)
* 1/2 cup + 1 tablespoon granulated sugar, divided – (155ml)
* 2 tsp of vanilla extract – (10ml)
* 3 x large eggs + 1 large egg white, separated at room temperature
Orange Cream
* 1 1/4 cups of heavy cream – (310ml)
* 1 tbsp of granulated sugar – (30ml)
* 1/3 tsp of finely grated orange zest 0 (1.25ml)
* 5 teaspoons of Grand Marnier (optional) – (25ml)
Garnish
* Powdered sugar
* Cocoa powder
* Fresh mint
Directions:
Chocolate Ice Cubes
1. In a 1-quart measuring cup with spout, set aside the chocolate.
2. 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.
3. 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.
Cake Batter
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. When ready to serve, gently reheat the leftover chocolate ice cube mixture over a pot of hot, not simmering, water. Keep warm.
8. 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.
