Recipe by Red Butterfly
A chocolate volcano!! for chocolate lovers, this small treat can be served with vainilla ice cream and raspberry for an more elegant look.
Top Review by grouchgirl
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!
- 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
Directions See How It's Made
- 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.