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FROZEN CHOCOLATE:
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Put the chocolate in a 1-quart measuring cup with a pouring spout.
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In a small saucepan, set over medium heat, heat the cream and corn syrup, stirring constantly with a wooden spoon, until the mixture comes to a boil.
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Pour the hot cream over the chocolate.
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Let the mixture stand for 30 seconds, to melt the chocolate.
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Gently whisk until smooth.
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Stir in the Grand Marnier, vanilla and orange zest.
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Cover an ice cube tray with a piece of plastic wrap.
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With your fingers, press down on the plastic wrap to line six individual ice cube cavities with plastic.
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Pour the warm chocolate mixture into the six lined ice cube cavities, filling each one to the brim.
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Reserve the remaining chocolate mixture in a heat proof bowl to be used later as a sauce.
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Cover and refrigerate.
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Cover the filled ice cube tray with plastic wrap.
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Freeze the ice cube tray with the chocolate mixture for 3 to 4 hours, until frozen solid.
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Keep the frozen chocolate in the freezer until ready to assemble the dessert.
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CHOCOLATE CAKE:
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Position a rack in the center of the oven and preheat to 425 degrees F.
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Generously butter the bottom and sides of six 6-ounce ramekins.
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Put the ramekins on a baking sheet.
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Melt the chocolate with the water and coffee.
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Gently whisk until smooth.
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Let the chocolate mixture cool for 5 to 10 minutes, until tepid.
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In a medium bowl, using a wire whisk, stir together the flour and salt until thoroughly blended.
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Sift onto a piece of waxed paper.
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In a large bowl, using a hand-held electric mixer set at medium speed, beat the butter for 30 seconds until creamy.
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While continuing to beat, gradually add 1/2 cup of the sugar.
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Beat in the vanilla.
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One at a time, add the egg yolks, beating well after each addition.
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Add the melted chocolate mixture and beat until smooth.
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Scrape down the side of the bowl with a rubber spatula.
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In a large grease-free bowl using a hand-held electric mixer and clean beaters, beat the egg whites at low speed until frothy.
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Gradually increase the speed to high and beat the whites until soft peaks start to form.
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One teaspoon at a time, add the remaining 1 tablespoon of sugar and continue beating the whites until stiff, shiny peaks form.
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Fold one-third of the whites along with one-third of the flour mixture into the batter.
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One-third at a time, gently fold in the remaining egg whites and the flour.
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Spoon half of the batter, filling each ramekin a little more than half full.
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Unwrap the frozen chocolate cubes.
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Nestle a frozen chocolate cube in the center of each batter-filled ramekin.
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Spoon the remaining batter over the tops of the frozen chocolate cubes, covering them completely.
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Bake for 15 to 20 minutes, until the batter has risen about 1/2-inch above the ramekin rims and the tops are slightly cracked.
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While the cakes are baking, prepare the orange cream.
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ORANGE CREAM:
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In a chilled large bowl, using a hand-held electric mixer or a wire whisk, whip the cream, sugar, orange zest, and Grand Marnier until the cream starts to thicken but is still pourable.
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Do not overwhip.
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Gently reheat the leftover chocolate mixture over a pot of hot, not simmering, water.
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Keep warm.
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One at time, carefully invert the warm cakes onto large dessert plates.
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Lightly sift confectioners' sugar over the tops of the cakes.
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Spoon some of the orange cream around the base of each cake.
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Put some cocoa powder in a sugar shaker.
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Lightly sprinkle cocoa powder over the orange cream and around the plate borders.
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Garnish the top of each cake with a small sprig of fresh mint.
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Serve immediately and pass the warm chocolate sauce for those who want an extra dose of chocolate.
