- Source:
- The kitchen link
- Ingredients
- Frozen chocolate:
- 6 oz (168 grm). semisweet chocolate, finely chopped
- 3/4 cup (175 ml) heavy cream
- 2 tbsp (30 ml) light corn syrup
- 1 tbsp (15 ml) Grand Marnier
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1 ml) finely grated orange zest
- Chocolate cake:
- softened butter, for buttering the ramekins
- 9 oz (252 grm). semisweet chocolate, coarsely chopped
- 1/4 cup (60 ml) water
- 2 tsp (10 ml) instant coffee granules
- 3/4 cup (175 ml) plus 3 tbsp (45 ml) sifted all-purpose flour
- 1/8 tsp (1 ml) salt
- 8 tbsp (125 ml) (1 stick) unsalted butter, slightly softened
- 1/2 cup (125 ml) plus 1 tbsp (15 ml) granulated sugar, used in two separate measurements
- 2 tsp (10 ml) vanilla extract
- 3 large eggs plus 1 large egg white, separated (at room temperature)
- Orange Cream:
- 1-1/4 cups (300 ml) heavy cream
- 1 tbsp (15 ml) granulated sugar
- 1/4 tsp (1 ml) finely grated orange zest
- 4 tsp (20 ml) Grand Marnier (optional)
- Garnish:
- confectioners' sugar
- unsweetened cocoa powder
- fresh mint sprigs
- Preparation
- Put the chocolate in a 1 quart (950 ml) 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.
- Make the chocolate cake:
- Position a rack in the center of the oven and preheat to 425 degrees (225 C.).
- 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 according to the melting instructions given in the Chocolate Melting Tips.
- 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 (125 ml) 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 tsp at a time, add the remaining 1 tbsp (15 ml) 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 the sauce 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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