Chocolate Volcano Cakes With Espresso Ice Cream(atk)

Total Time: 31 mins Preparation Time: 15 mins Cook Time: 16 mins

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 (10.5 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

Recipe

• 1 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.).
• 2 for the cakes: lightly coat eight 4-ounce ramekins with butter. dust with sugar, tapping out any excess, and set aside.
• 3 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.).
• 4 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.
• 5 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.