Chocolate Volcano Cakes with Espresso Ice Cream

Name: Chocolate Volcano Cakes with Espresso Ice Cream
Yield: Serves 8
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

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Appears in America's Test Kitchen TV

Desserts or Baked Goods

Chocolate

Cakes

Valentines Day

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.

SERVES8

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WHY THIS RECIPE WORKS

A common restaurant dessert, volcano cake, or molten chocolate cake, is an intensely chocolate cake that boasts a warm, liquid center. In addition to its great flavor and alluring contrasting textures, the cake can often be made ahead and b...

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