Molten Chocolate Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Molten Chocolate Cake
Categories: Cakes, Desserts
Yield: 6 Servings

------------------------------FROZEN CHOCOLATE------------------------------
6 oz Semisweet chocolate, finely 1 tb Grand Marnier
-chopped 1 ts Vanilla extract
3/4 c Heavy cream 1/4 ts Finely grated orange zest
2 tb Light corn syrup

-------------------------------CHOCOLATE CAKE-------------------------------
Softened butter, for 1/8 ts Salt
-buttering the ramekins 8 tb (1 stick) unsalted butter,
9 oz Semisweet chocolate, -slightly softened
-coarsely chopped 1/2 c Plus 1 tablespoon
granulated
1/4 c Water -sugar, separated
2 ts Instant coffee granules 2 ts Vanilla extract
3/4 c Plus 3 tablespoons sifted 3 lg Eggs plus 1 large egg
white,
-all-purpose flour -separated (room temp)

--------------------------------ORANGE CREAM--------------------------------
1 1/4 c Heavy cream 1/4 ts Finely grated orange zest
1 tb Granulated sugar 4 ts Grand Marnier (optional)

----------------------------------GARNISH----------------------------------
Confectioners' sugar Mint
Unsweetened cocoa powder

FROZEN CHOCOLATE: Put the chocolate in a 1-quart measuring cup with a
pouring spout. In a small saucepan, set over medium heat, heat the cream
and corn syrup, stirring constantly with a wooden spoon, until the mixture
comes to a boil. Pour the hot cream over the chocolate. Let the mixture
stand for 30 seconds, to melt the chocolate. Gently whisk until smooth.
Stir in the Grand Marnier, vanilla and orange zest. Cover an ice cube tray
with a piece of plastic wrap. With your fingers, press down on the plastic
wrap to line six individual ice cube cavities with plastic. Pour the warm
chocolate mixture into the six lined ice cube cavities, filling each one to
the brim. Reserve the remaining chocolate mixture in a heat proof bowl to
be used later as a sauce. Cover and refrigerate. Cover the filled ice cube
tray with plastic wrap. Freeze the ice cube tray with the chocolate mixture
for 3 to 4 hours, until frozen solid. Keep the frozen chocolate in the
freezer until ready to assemble the dessert.

CHOCOLATE CAKE: Position a rack in the center of the oven and preheat to
425 degrees F. Generously butter the bottom and sides of six 6-ounce
ramekins. Put the ramekins on a baking sheet. Melt the chocolate with the
water and coffee. Gently whisk until smooth. Let the chocolate mixture cool
for 5 to 10 minutes, until tepid. In a medium bowl, using a wire whisk,
stir together the flour and salt until thoroughly blended. Sift onto a
piece of waxed paper. In a large bowl, using a hand-held electric mixer set
at medium speed, beat the butter for 30 seconds until creamy. While
continuing to beat, gradually add 1/2 cup of the sugar. Beat in the
vanilla. One at a time, add the egg yolks, beating well after each
addition. Add the melted chocolate mixture and beat until smooth. Scrape
down the side of the bowl with a rubber spatula. In a large grease-free
bowl using a hand-held electric mixer and clean beaters, beat the egg
whites at low speed until frothy. Gradually increase the speed to high and
beat the whites until soft peaks start to form. One teaspoon at a time, add
the remaining 1 tablespoon of sugar and continue beating the whites until
stiff, shiny peaks form. Fold one-third of the whites along with one-third
of the flour mixture into the batter. One-third at a time, gently fold in
the remaining egg whites and the flour. Spoon half of the batter, filling
each ramekin a little more than half full. Unwrap the frozen chocolate
cubes. Nestle a frozen chocolate cube in the center of each batter-filled
ramekin. Spoon the remaining batter over the tops of the frozen chocolate
cubes, covering them completely.Bake for 15 to 20 minutes, until the batter
has risen about 1/2-inch above the ramekin rims and the tops are slightly
cracked. While the cakes are baking, prepare the orange cream.

ORANGE CREAM: In a chilled large bowl, using a hand-held electric mixer or
a wire whisk, whip the cream, sugar, orange zest, and Grand Marnier until
the cream starts to thicken but is still pourable. Do not overwhip. Gently
reheat the leftover chocolate mixture over a pot of hot, not simmering,
water. Keep warm. One at time, carefully invert the warm cakes onto large
dessert plates. Lightly sift confectioners' sugar over the tops of the
cakes. Spoon some of the orange cream around the base of each cake. Put
some cocoa powder in a sugar shaker. Lightly sprinkle cocoa powder over the
orange cream and around the plate borders. Garnish the top of each cake
with a small sprig of fresh mint. Serve immediately and pass the warm
chocolate sauce for those who want an extra dose of chocolate.

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