Molten Chocolate Cake
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 425°F - (210°C)
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
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 425°F - (210°C)
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