---------- Recipe via Meal-Master (tm) v8.05
       Title: Molten Chocolate Cake
  Categories: Cakes, Desserts
       Yield: 6 Servings
 ------------------------------FROZEN CHOCOLATE------------------------------
       6 oz Semisweet chocolate, finely         1 tb Grand Marnier
            -chopped                            1 ts Vanilla extract
     3/4 c  Heavy cream                       1/4 ts Finely grated orange zest
       2 tb Light corn syrup              
 -------------------------------CHOCOLATE CAKE-------------------------------
            Softened butter, for              1/8 ts Salt
            -buttering the ramekins             8 tb (1 stick) unsalted butter,
       9 oz Semisweet chocolate,                     -slightly softened
            -coarsely chopped                 1/2 c  Plus 1 tablespoon
     1/4 c  Water                                    -sugar, separated
       2 ts Instant coffee granules             2 ts Vanilla extract
     3/4 c  Plus 3 tablespoons sifted           3 lg Eggs plus 1 large egg
            -all-purpose flour                       -separated (room temp)
 --------------------------------ORANGE CREAM--------------------------------
   1 1/4 c  Heavy cream                       1/4 ts Finely grated orange zest
       1 tb Granulated sugar                    4 ts Grand Marnier (optional)
            Confectioners' sugar                     Mint
            Unsweetened cocoa powder       
   FROZEN CHOCOLATE: Put the chocolate in a 1-quart measuring cup with a
   pouring spout. 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. Pour the hot cream over the chocolate. Let the mixture
   stand for 30 seconds, to melt the chocolate. Gently whisk until smooth.
   Stir in the Grand Marnier, vanilla and orange zest. Cover an ice cube tray
   with a piece of plastic wrap. With your fingers, press down on the plastic
   wrap to line six individual ice cube cavities with plastic. Pour the warm
   chocolate mixture into the six lined ice cube cavities, filling each one to
   the brim. Reserve the remaining chocolate mixture in a heat proof bowl to
   be used later as a sauce. Cover and refrigerate. Cover the filled ice cube
   tray with plastic wrap. Freeze the ice cube tray with the chocolate mixture
   for 3 to 4 hours, until frozen solid. Keep the frozen chocolate in the
   freezer until ready to assemble the dessert.
   CHOCOLATE CAKE: Position a rack in the center of the oven and preheat to
   425 degrees F. Generously butter the bottom and sides of six 6-ounce
   ramekins. Put the ramekins on a baking sheet. Melt the chocolate with the
   water and coffee. Gently whisk until smooth. Let the chocolate mixture cool
   for 5 to 10 minutes, until tepid. In a medium bowl, using a wire whisk,
   stir together the flour and salt until thoroughly blended. Sift onto a
   piece of waxed paper. In a large bowl, using a hand-held electric mixer set
   at medium speed, beat the butter for 30 seconds until creamy. While
   continuing to beat, gradually add 1/2 cup of the sugar. Beat in the
   vanilla. One at a time, add the egg yolks, beating well after each
   addition. Add the melted chocolate mixture and beat until smooth. Scrape
   down the side of the bowl with a rubber spatula. In a large grease-free
   bowl using a hand-held electric mixer and clean beaters, beat the egg
   whites at low speed until frothy. Gradually increase the speed to high and
   beat the whites until soft peaks start to form. One teaspoon at a time, add
   the remaining 1 tablespoon of sugar and continue beating the whites until
   stiff, shiny peaks form. Fold one-third of the whites along with one-third
   of the flour mixture into the batter. One-third at a time, gently fold in
   the remaining egg whites and the flour. Spoon half of the batter, filling
   each ramekin a little more than half full. Unwrap the frozen chocolate
   cubes. Nestle a frozen chocolate cube in the center of each batter-filled
   ramekin. Spoon the remaining batter over the tops of the frozen chocolate
   cubes, covering them completely.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. While the cakes are baking, prepare the orange cream.
   ORANGE CREAM: 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. Do not overwhip. Gently
   reheat the leftover chocolate mixture over a pot of hot, not simmering,
   water. Keep warm. One at time, carefully invert the warm cakes onto large
   dessert plates. Lightly sift confectioners' sugar over the tops of the
   cakes. Spoon some of the orange cream around the base of each cake. Put
   some cocoa powder in a sugar shaker. Lightly sprinkle cocoa powder over the
   orange cream and around the plate borders. Garnish the top of each cake
   with a small sprig of fresh mint. Serve immediately and pass the warm
   chocolate sauce for those who want an extra dose of chocolate.