Prep 20 mins
Cook 18 mins
I love this recipe because its delicious, easy & can be made ahead & stored in the freezer for up to 2 weeks - sure simplifies entertaining! Timing doesn't include minimum overnight freezing. Its from the Best of Bridge series of cookbooks - over 3 million copies have been sold!
- 1 1⁄2 tablespoons instant espresso powder (instant coffee granules may be used)
- 1 tablespoon boiling water
- 1⁄2 cup flour
- 1⁄4 cup cocoa powder
- 3⁄4 teaspoon baking powder
- 6 ounces semi-sweet chocolate baking squares
- 2⁄3 cup butter, softened
- 1⁄2 cup sugar
- 3 large eggs
- 1 (10 1/2 ounce) package frozen raspberries, thawed
- 1⁄3 cup sugar
- 1 -2 tablespoon Grand Marnier
- Volcano: Dissolve coffee granules in boiling water& set aside to cool.
- Grease 6, 4-oz (125 ml) ramekins.
- Using a whisk, combine flour, cocoa and baking powder in a small bowl, set aside.
- Melt chocolate in a double boiler, add butter& sugar and stir until smooth; transfer to a large bowl.
- Using an electric mixer, beat in eggs 1 at a time on medium speed, add dissolved coffee& flour mixture and continue beating until fully mixed; raise mixer speed to high and beat for 6 more minutes.
- Pour batter into ramekins and tightly wrap with plastic wrap; freeze overnight or up to 2 weeks.
- Coulis: Combine raspberries& sugar in a blender and puree until smooth; strain through a sieve or cheesecloth to remove seeds.
- Add liqueur and store in refrigerator.
- Assembly: Preheat oven to 375 degrees F.
- Take ramekins out of freezer, remove plastic wrap& bake volcanoes for 18 minutes no longer!
- Cool on rack for 5 minutes- the outsides will be crusty and the centers will be gooey (sort of like your average volcano).
- To serve, drizzle individual plates with raspberry coulis; invert each ramekin onto a plate& add a small scoop of ice cream.
At first glance, this recipe seemed difficult because there are so many various steps. But it really was quite easy and worth the effort, because this is a rich, decadent, very-chocolatey cake. The directions only give the baking time for a frozen cake, but I wanted to bake two of them immediately. So I cut the baking time down to 15 minutes, and they were a little overdone. Perhaps 13 minutes would have made the "lava" flow more easily.