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1
Put the chocolate in a 1 quart (950 ml) measuring cup with a pouring spout.
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2
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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3
Pour the hot cream over the chocolate.
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4
Let the mixture stand for 30 seconds, to melt the chocolate.
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5
Gently whisk until smooth.
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6
Stir in the Grand Marnier, vanilla and orange zest.
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7
Cover an ice cube tray with a piece of plastic wrap.
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8
With your fingers, press down on the plastic wrap to line six individual ice cube cavities with plastic.
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9
Pour the warm chocolate mixture into the six lined ice cube cavities, filling each one to the brim.
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10
Reserve the remaining chocolate mixture in a heat proof bowl to be used later as a sauce.
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11
Cover and refrigerate.
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12
Cover the filled ice cube tray with plastic wrap.
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13
Freeze the ice cube tray with the chocolate mixture for 3 to 4 hours, until frozen solid.
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14
Keep the frozen chocolate in the freezer until ready to assemble the dessert.
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15
Position a rack in the center of the oven and preheat to 425 degrees (225 C.).
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16
Generously butter the bottom and sides of six 6-ounce ramekins.
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17
Put the ramekins on a baking sheet.
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18
Melt the chocolate with the water and coffee according to the melting instructions given in the Chocolate Melting Tips.
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19
Gently whisk until smooth.
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20
Let the chocolate mixture cool for 5 to 10 minutes, until tepid.
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21
In a medium bowl, using a wire whisk, stir together the flour and salt until thoroughly blended.
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22
Sift onto a piece of waxed paper.
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23
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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24
While continuing to beat, gradually add 1/2 cup (125 ml) of the sugar.
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25
Beat in the vanilla.
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26
One at a time, add the egg yolks, beating well after each addition.
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27
Add the melted chocolate mixture and beat until smooth.
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28
Scrape down the side of the bowl with a rubber spatula.
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29
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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30
Gradually increase the speed to high and beat the whites until soft peaks start to form.
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31
One tsp at a time, add the remaining 1 tbsp (15 ml) of sugar and continue beating the whites until stiff, shiny peaks form.
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32
Fold one-third of the whites along with one-third of the flour mixture into the batter.
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33
One-third at a time, gently fold in the remaining egg whites and the flour.
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34
Spoon half of the batter, filling each ramekin a little more than half full.
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35
Unwrap the frozen chocolate cubes.
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36
Nestle a frozen chocolate cube in the center of each batter-filled ramekin.
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37
Spoon the remaining batter over the tops of the frozen chocolate cubes, covering them completely.
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38
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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39
While the cakes are baking, prepare the orange cream.
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40
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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41
Do not overwhip.
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42
Gently reheat the leftover chocolate mixture over a pot of hot, not simmering, water.
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43
Keep the sauce warm.
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44
One at time, carefully invert the warm cakes onto large dessert plates.
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45
Lightly sift confectioners' sugar over the tops of the cakes.
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46
Spoon some of the orange cream around the base of each cake.
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47
Put some cocoa powder in a sugar shaker.
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48
Lightly sprinkle cocoa powder over the orange cream and around the plate borders.
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49
Garnish the top of each cake with a small sprig of fresh mint.
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50
Serve immediately and pass the warm chocolate sauce for those who want an extra dose of chocolate.
