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Ingredientes
- 6 ounce finely minced semisweet chocolate- (180ml)
- 3/4 c. heavy cream - (175ml)
- 2 Tbsp. light corn syrup - (30ml)
- 2 Tbsp. Grand Marnier - (30ml)
- 1 tsp vanilla extract - (5ml)
- 1/3 tsp finely graded orange zest (1.25ml)
- Â Â Cake Batter
- Â Â Softened butter
- 9 ounce coarsely minced semisweet chocolate - (270ml)
- 1/4 c. water - (60ml)
- 2 tsp instant coffee granules - (10ml)
- 3/4 c. + 3 Tbsp. of sifted
- 1 pch salt
- 8 Tbsp. (1 stick) of slightly
- 1/2 c. + 1 Tbsp. granulated sugar, divided - (155ml)
- 2 tsp vanilla extract - (10ml)
- 3 x large Large eggs + 1 large egg white, separated at room temperature
- Â Â Orange Cream
- 1Â 1/4 c. heavy cream - (310ml)
- 1 Tbsp. granulated sugar - (30ml)
- 1/3 tsp finely grated orange zest 0 (1.25ml)
- 5 tsp Grand Marnier (optional) - (25ml)
- Â Â Garnish
- Â Â Powdered sugar
- Â Â Cocoa pwdr
- Â Â Fresh mint
Direcciones
- In a 1-qt measuring c. with spout, set aside the chocolate.
- In a small saucepan, heat the cream and corn syrup over medium heat, stirring constantly till boiling. Pour the warm cream mix over the chocolate and let stand for 30 seconds to heat the chocolate. Gently whisk till smooth and stir in Grand Marnier, vanilla, and orange zest.
- Cover an ice cube tray with a piece of plastic wrap and press down to line six ice cube sections. Pour the chocolate mix into the six ice cube cavities and fill to the top. Reserve the remaining chocolate mix in a heat-proof bowl to use later as a sauce. Cover & chill. Cover the ice cube tray with plastic wrap and freeze the chocolate mix for 3-4 hrs, till solid and keep in freezer till ready to assemble the dessert.
- Cake Batter:In a double-boiler, heat the chocolate with water and coffee. Gently whisk till smooth and then cold (leave over the warm water so it cools but not completely) for 5-10 min, till tepid.
- In a large bowl, beat the softened butter, at medium speed, with an electric mixer till creamy (approximately 30 seconds). While mixing, gradually add in 1/2 c. sugar. Add in vanilla. Add in egg yolks, one at a time, beating in-between. Add in chocolate mix and continue beating till smooth.
- In another large bowl, beat the egg whites (using clean beaters), at low speed till frothy. Slowly increase the speed to high and continue beating till soft peaks begin to create. Gradually add in the remaining Tbsp. of sugar, while beating, till the peaks are stiff and glossy.
- Gently fold the egg whites into the chocolate mix 1/3 at a time. Work from the bottom of the bowl, gently folding the mix as to not lose the airyness of the batter.
- Sift together flour and salt. One-third at a time, folds this mix into the cake batter along with the egg-whites (one-third at a time). Spoon half the batter into six 6-oz, buttered ramekins (set on a baking sheet). At this point each should be half-full.
- Unwrap the frzn chocolate ice cubes and place a cube into the centre of each ramekin. Completely cover the cubes with the remaining batter. Bake for 15-20 min, till the batter has raised 1/2-inch above the rims and the tops are slightly cracked.
- When ready to serve, gently reheat the leftover chocolate ice cube mix over a pot of warm, not simmering, water. Keep hot.
- One at a time, carefully place the hot cakes onto large dessert plates. Lightly sift confectioners' sugar over the tops of the cakes. Garnish top of each cake with mint sprig. Serve immediately along with hot chocolate sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 6 servings | |
| Calories 782 | |
| Calories from Fat 577 | 74% |
| Total Fat 67.35g | 84% |
| Saturated Fat 41.93g | 168% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 195mg | 8% |
| Potassium 661mg | 19% |
| Total Carbs 55.03g | 15% |
| Dietary Fiber 11.9g | 40% |
| Sugars 28.91g | 19% |
| Protein 10.44g | 17% |
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