Ingredients
Frozen Chocolate Centers
- 6 oz Semisweet Chocolate , finely chopped
- 3/4 C Heavy Cream
- 2 Tbsp light corn syrup
- 1 Tbsp Grand Marnier
- 1 tsp Vanilla Extract
- 1/4 tsp finely grated orange zest
Chocolate Cake
- softened butter or margarine for buttering ramekins
- 9 oz Semisweet Chocolate , coarsely chopped
- 1/4 C Water
- 2 tsp Instant coffee granules
- 3/4 C All purpose flour , sifted
- 3 Tbsp All purpose flour , sifted
- 1/8 tsp Salt
- 8 Tbsp Unsalted Butter
- 1/2 C Sugar
- 1 Tbsp Sugar
- 2 tsp Vanilla Extract
- 3 Lg Eggs , separated
- 1 Lg Egg White , room temp
- Strawberries for garnish , optional
Servings:
Instructions
Frozen Centers
- Put chocolate in 1qt 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 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 lined cavities, filling each to the brim.
- Cover and refrigerate
- When chilled, cover tray and cubes with plastic wrap and freeze for 3 - 4 hours until solid. Keep frozen until ready to assemble the dessert.
Chocolate Cake
- Position a rack in the center of the oven and preheat to 425 degrees.
- Generously butter the bottom and sides of six 6 oz ramekins and set on a baking sheet
- Melt the chocolate with the water and coffee. Gently whisk until smooth.
- Let the chocolate mixture cool for 5 - 10 minutes until tepid
- In a large bowl, beat the butter for 30 seconds at medium speed until creamy.
- While beating add 1/2 cup of the sugar.
- Beat in the vanilla.
- One at a time, add egg yolks beating well.
- Add melted chocolate mixture and beat until smooth.
- In a large (grease free) bowl, beat the egg whites until frothy. Gradually increase speed to high and beat until peaks begin to form.
- Gradually add the remaining 1 Tbsp of sugar and continue beating until stiff, shiny peaks form.
- Fold 1/3 of the egg white mixture into 1/3 of the chocolate batter. Gently fold each remaining third in.
- Spoon half of the batter, filling each ramekin a little more than half full.
- Unwrap the frozen cubes.
- Nestle a frozen cube in the center of each batter filled ramekin. Spoon the remaining batter over the tops of the frozen cubes covering them completely.
- Bake for 15 to 20 minutes until batter has risen 1/2 inch above the ramekin rims and tops are slightly cracked.
- It is better to under bake than over bake.
- Let the cakes cool about 5 minutes in the ramekins.
- Turn the ramekins upside down onto individual plates and let the cakes fall out.
- Garnish with strawberries if desired.
- Serve warm.
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