Chocolate Wave Cake

Melt butter in a double boiler over medium-low heat. Add chocolate chips, heating until mixture is melted.

Combine sugar and cornstarch in a large mixing bowl. Add chocolate mixture to sugar mixture and beat well.

In a separate bowl, combine four eggs, four yolks, and Grand Marnier. Add this to the chocolate mixture and beat until well mixed. Cover and chill overnight.

For Truffle: Melt the white chocolate and heavy cream in a double boiler over low heat. Add butter and Grand Marnier and stir until smooth. Chill overnight.

Butter and flour individual 5-ounce ramekins. Fill 1/3 of each with the chilled chocolate mixture. Add a rounded tablespoon of the truffle mixture. Fill to the top with the chocolate mixture.

Bake at 450 degrees F for 15 minutes. Let the cakes sit for 15-20 minutes before inverting. Run a knife around the edges to loosen.

Serve with chocolate sauce, raspberries, and/or ice cream if desired.