Individual Chocolate Volcano Cakes (Flourless)
The yummy melted center comes from a Lindt truffle. Delicious served hot with whipped cream. Adapted from a recipe in a Holland America cookbook.
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INGREDIENTS
Nutrition- 2large egg whites
- 4large egg yolks
- 6 1⁄2
- 3tablespoons unsalted butter
- 1pinch salt
- 4
- 4chocolate truffles (such as Lindt, any flavour)
- whipped cream (optional)
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DIRECTIONS
- Preheat oven to 425 degrees.
- Lightly butter and flour 4 ramekins or Corel mugs.
- Melt the chocolate, butter and salt in the microwave or a double boiler.
- Let cool 10 minutes.
- Combine egg yoks and 3 Tbsp sugar. Beat until light and thick, about 2 minutes.
- Fold the chocolate into the egg yolks.
- Beat the egg whites until frothy.
- Add 1 tablespoon sugar and beat until stiff, but not dry.
- With rubber spatula, fold the egg whites into the egg yolk mixture.
- Divide about 1/4 of the batter into the 4 ramekins.
- Place a truffle on top in the centre and cover with the remaining batter.
- (The cakes can be covered and refrigerated up to 4 hours at this point. Bring to room temperature before baking.).
- Bake for 11 minutes.
- Cool for 5 minutes on a wire rack.
- Run a knife around the sides of the cakes and invert onto plantes.
- Garnish with whipped cream.
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