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FOR THE CREME
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Lightly oil a baking sheet.
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In heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted. Cook, without stirring, swirling pan, until a golden caramelcolored. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet and break into pieces. Place in the food processor and pulse a couple of times for a rough chop.
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In a chilled mixing bowl with a free standing or hand held mixer whip cream until fairly stiff peaks form. Stir the sour cream, 1/2 of the chopped hazelnut praline and the Frangelico into the whipped cream, cover and chill at least 2 hours.
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FOR THE CAKES: Lightly coat eight 4-ounce ramekins with butter. Dust with sugar, tapping out any excess, and set aside.
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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.)
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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,about 18 minutes.
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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 4 individual plates.
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Serve with a large dallop of the hazelnut praline creme and sprinkle cake and creme with the
