CHOCOLATE VOLCANO CAKES

Steps:

• 1. Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. 2. Lightly coat eight 4-oz ramekins with butter. Dust with sugar, tapping out any excess, and set aside. 3. Melt the bittersweet and unsweetened chocolates and 10 Tbsp butter in a double boiler, stirring occasionally, until smooth. 4. In a large bowl, whisk 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks, and Grand Marnier and whisk until fully combined. 5. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.) 6. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes. 7. Transfer to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate. Sift confectioners' sugar over each cake. Serve with ice cream immediately.