Chocolate Volcano Cakes With Espresso Ice Cream(ATK)
- Ready In:
- 31mins
- Ingredients:
- 11
- Yields:
-
8 cakes
- Serves:
- 8
ingredients
-
Ice Cream
- 2 pints coffee ice cream, softened
- 1 1⁄2 tablespoons finely ground espresso
-
Cakes
- 10 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for buttering the ramekins
- 1 1⁄2 cups granulated sugar (10.5 ounces, plus more for dusting the ramekins)
- 8 ounces bittersweet chocolate, finely chopped
- 2 ounces unsweetened chocolate, finely chopped
- 2 tablespoons cornstarch
- 3 large eggs, at room temperature
- 4 large egg yolks, at room temperature
- 2 teaspoons Grand Marnier (or other orange-flavored liqueur)
- confectioners' sugar, for dusting the cakes
directions
- FOR THE ICE CREAM: Transfer the ice cream to a medium bowl and, using a rubber spatula, fold in the ground espresso until incorporated. Press a sheet of plastic wrap flush against the ice cream to prevent freezer burn and return it to the freezer. (The ice cream can be prepared up to 24 hours ahead.).
- FOR THE CAKES: Lightly coat eight 4-ounce ramekins with butter. dust with sugar, tapping out any excess, and set aside.
- Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks, and Grand Marnier and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.).
- Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
- Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake and the area of the plate where the ice cream will be placed. Remove the ice cream from the freezer and scoop a portion on top of the confectioners' sugar, next to the cake. Serve immediately.
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RECIPE SUBMITTED BY
Coppercloud
United States