To make the Liquid Chocolate Cake:

Preheat the oven to 350º F. Grease a 9 by 13-inch brownie pan with 1 tablespoon butter.

In a small saucepan, melt the remaining butter with the chocolate. Set aside to cool.

In a standing mixer combine the eggs, yolks and sugar and whisk on high speed until the mixture is pale yellow and thick and almost tripled in volume.

Pour the melted chocolate mixture into the the egg mixture and whisk until well mixed. Add the flour and whisk for several seconds longer until just mixed.

Spoon the batter into the prepared pan and bake until the cake is set, about 24 to 25 minutes.

Once the cake is cool, cut into 3 by 3-inch squares. Set aside.

To serve the Ooey Gooey Cake:

Place 1 scoop of Coffee Ice Cream in a bowl or a cup. Top the ice cream with one or two marshmallows, place a piece of the Liquid Cake on top of the ice cream. Scoop another scoop of ice cream over the cake. Add a few more marshmallows and laddle 2 to 3 tablespoons of the hot fudge over the ice cream. Sprinkle with the toasted coconut and serve immediately.