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Morton's Godiva Chocolate Cake - Molten Chocolate cake
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  • 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
  • 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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