2 12 cups dark semi-sweet chocolate
1 13 cups unsalted butter, melted
13 cup cornstarch, plus
2 tablespoons cornstarch
2 34 cups sugar
8 egg yolks
2 tablespoons Grand Marnier
Chop chocolate into small pieces. Melt butter and pour over chocolate. Whisk together until the chocolate is completely melted. Whip eggs and egg yolks together with an electric mixer for 1 minute. Mix sugar and cornstarch together and add to eggs; whip until frothy (approximately 4 minutes). Add Grand Marnier liqueur. Add melted chocolate and blend together. Fill 5 4-inch ramekins 3/4 full and bake at 425F for 14 minutes. Serve immediately (any leftover mix will keep in the fridge for 5 days).