Chocolate Volcano Cakes with Espresso Ice Cream

Name: Chocolate Volcano Cakes with Espresso Ice Cream
Ingredients: 2 pints coffee ice cream, softened; 1 1/2 tablespoons finely ground espresso; 10 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for buttering the ramekins; 1 1/2 cups granulated sugar (10 1/2 ounces/298 grams), plus more for dusting the ramekins; 8 ounces (227 grams) bittersweet chocolate, finely chopped; 2 ounces (57 grams) 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

www.americastestkitchen.com

This warm chocolate cake has an intense chocolate flavor—but for even more impact, serve it with a cooling scoop of equally potent espresso ice cream.

Keywords

Desserts or Baked Goods
Chocolate
Cakes
Valentines Day

View full recipe on www.americastestkitchen.com

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Ingredients

2 pints coffee ice cream, softened
1 1/2 tablespoons finely ground espresso
10 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for buttering the ramekins
1 1/2 cups granulated sugar (10 1/2 ounces/298 grams), plus more for dusting the ramekins
8 ounces (227 grams) bittersweet chocolate, finely chopped
2 ounces (57 grams) 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