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La Belle Cuisine
YIELD: 6 servings
PREPARATION: 1 hour plus freezing and baking times
6 ounces semisweet chocolate,
3/4 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon Grand Marnier
1 teaspoon vanilla extract
1/4 teaspoon finely grated orange zest
Softened butter, for buttering
9 ounces semisweet chocolate,
1/4 cup water
2 teaspoons instant coffee granules
3/4 cup plus 3 tablespoons sifted
1/8 teaspoon salt
8 tablespoons (1 stick) butter,
1/2 cup plus 1 tablespoon granulated sugar,
used in two separate measurements
2 teaspoons vanilla extract
3 large eggs plus 1 large egg white,
separated (at room temperature)
1 1/4 cups heavy cream
1 tablespoon granulated sugar
1/4 teaspoon finely grated orange zest
4 teaspoons Grand Marnier (optional)
Unsweetened cocoa powder
Make the frozen chocolate:
1. Put the chocolate in a 1-quart measuring cup with a pouring
In a small saucepan, set over medium heat, heat the cream and corn
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.
2. 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
3. Pour the warm chocolate mixture into the six lined ice cube
filling each one to the brim. Reserve the remaining chocolate mixture
heatproof 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
Make the chocolate cake:
4. Position a rack in the center of the oven and preheat to 425
F. Generously butter the bottom and sides of six 6-ounce ramekins.
ramekins on a baking sheet.
5. Melt chocolate with the water and coffee.
Gently whisk until smooth.
Let the chocolate mixture cool for 5 to 10 minutes, until
6. In a medium bowl, using a wire whisk, stir together the flour
until thoroughly blended. Sift onto a piece of waxed paper.
7. In a large bowl, using a hand-held electric mixer set at medium
beat the butter for 30 seconds until creamy. While continuing to beat,
add 1/2 cup 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.
8. 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
to high and beat the whites until soft peaks start to form. One
teaspoon at a time, add
the remaining 1 tablespoon of sugar and continue beating the whites until stiff, shiny
9. Fold one-third of the whites along with one-third of the flour
into the batter. One-third at a time, gently fold in the remaining egg
10. Spoon half of the batter, filling each ramekin a little more
11. Unwrap the frozen chocolate cubes. Nestle a frozen chocolate
in the center of each batter-filled ramekin. Spoon the remaining batter
over the tops
of the frozen chocolate cubes, covering them completely.
12. Bake for 15 to 20 minutes, until the batter has risen
above the ramekin rims and the tops are slightly cracked. While the
are baking, prepare the orange cream.
Prepare the orange cream:
13. In a chilled large bowl, using a hand-held electric mixer or
whisk, whip the cream, sugar, orange zest, and Grand Marnier until
the cream starts
to thicken but is still pourable. Do not overwhip.
14. 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
Lightly sift confectioners' sugar over the tops of cakes. Spoon some
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
chocolate sauce for those who want an extra dose
Featured Archive Recipes:
Chocolate Decadence Cake (Chef Keegan)
Flourless Chocolate Cake (Elizabeth David)
Molten Chocolate (Thomas Keller)
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