Chocolate Volcano Cakes with Espresso Ice Cream

Name: Chocolate Volcano Cakes with Espresso Ice Cream
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

Desserts or Baked Goods
Chocolate
Cakes
Valentines Day

Appears in America's Test Kitchen TV

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.

SERVES 8

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