Chocolate Volcano Cakes with Espresso Ice Cream

Name: Chocolate Volcano Cakes with Espresso Ice Cream
Ingredients: Espresso Ice Cream; 2 pints coffee ice cream, softened; 1 1/2 tablespoons finely ground espresso; Cakes; 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), plus more for dusting the ramekins; 8 ounces bittersweet chocolate, finely chopped; 2 ounces 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

Chocolate Volcano Cakes with Espresso Ice Cream was pinched from <a href="https://www.americastestkitchen.com/recipes/1838-chocolate-volcano-cakes-with-espresso-ice-cream?utm_source=Email" target="_blank">www.americastestkitchen.com.</a>

INGREDIENTS

•

Espresso Ice Cream

•

2 pints coffee ice cream, softened

•

1 1/2 tablespoons finely ground espresso

•

Cakes

•

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), plus more for dusting the ramekins

•

8 ounces bittersweet chocolate, finely chopped

•

2 ounces 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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes