Individual Chocolate Volcano Cakes (Flourless)

Recipe by Paja9203
READY IN: 31mins


  • 2
    large egg whites
  • 4
    large egg yolks
  • 6 12
    ounces dark chocolate, good quality
  • 3
    tablespoons unsalted butter
  • 1
    pinch salt
  • 4
    tablespoons sugar, divided
  • 4
    chocolate truffles (such as Lindt, any flavour)
  • whipped cream (optional)


  • 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.