Grand Marnier Molten Chocolate Cakes

Name: Grand Marnier Molten Chocolate Cakes
Yield: 1 serving
Ingredients: 1/2 cup unsalted butter; 3.5 ounces semi-sweet chocolate; 1 cup confectioners' sugar; 2 egg; 2 egg; 2 Tablespoons Grand Marnier; 1/2 cup flour; 1/8 teaspoon salt; Preheat oven to 450°F. Spray two 6-ounce ramekins well with nonstick cooking spray and place on a baking sheet. Set aside; Add the butter and semi-sweet chocolate to a large microwave safe bowl and microwave in 20-30 second increments, making sure to stir well after each increment, until melted and smooth. Remove from the microwave and whisk in the powdered sugar until well combined, then add in the egg, egg yolk, and vanilla and mix until fully combined; Add in the flour and espresso powder and mix until just combined, making sure not to over mix the batter. Evenly divide the batter between the two prepared ramekins; Bake at 425° for 12-14 minutes or until the edges are firm and the center is slightly soft. Remove from the oven and allow to stand for 1 minute. Carefully invert each ramekin onto a small plate, serve, and enjoy!

User Reviews

4.6

27 reviews

Excellent

Course
Dessert
Cuisine
American

Grand Marnier Molten Chocolate Cakes

Iris Warren

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Grand Marnier Molten Chocolate Cakes are rich, decadent, and so delicious! And you won’t believe how easy they are to make!

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Ingredients

1/2 cup unsalted butter 60 grams
3.5 ounces semi-sweet chocolate chopped
1 cup confectioners' sugar
2 egg large, at room temperature
2 egg yolks, at room temperature
2 Tablespoons Grand Marnier
1/2 cup flour
1/8 teaspoon salt
Preheat oven to 450°F. Spray two 6-ounce ramekins well with nonstick cooking spray and place on a baking sheet. Set aside.
Add the butter and semi-sweet chocolate to a large microwave safe bowl and microwave in 20-30 second increments, making sure to stir well after each increment, until melted and smooth. Remove from the microwave and whisk in the powdered sugar until well combined, then add in the egg, egg yolk, and vanilla and mix until fully combined.
Add in the flour and espresso powder and mix until just combined, making sure not to over mix the batter. Evenly divide the batter between the two prepared ramekins.
Bake at 425° for 12-14 minutes or until the edges are firm and the center is slightly soft. Remove from the oven and allow to stand for 1 minute. Carefully invert each ramekin onto a small plate, serve, and enjoy!