Prep 30 mins
Cook 0 mins
A chocolate volcano!! for chocolate lovers, this small treat can be served with vainilla ice cream and raspberry for an more elegant look.
- 1 1⁄2 bittersweet baking chocolate (60% Cacao 4oz bars)
- 2 eggs
- 1⁄4 cup heavy cream
- 8 tablespoons unsalted butter (1 stick)
- 2 egg yolks
- 1⁄3 cup sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup cake flour
- To make centers, melt 1/2 bar (2oz) chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
- To make cake, heat oven to 400°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 1 bar (4oz) chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
- Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.
i am making this recipe for a restaurant simulation project for culinary school. i did a dry run of it at home to make sure everything worked good. i used semi sweet because that is all i will have available for my project. cakes turned out really nice; i am looking forward to seeing how my "guests" enjoy it!
cannot make this as confused as to use all of 6oz to make the balls, how much additional chocolate is needed to make the cake batter