CHOCOLATE VOLCANO

A chocolate volcano cake. The cold and hot contrast is a pleasant surprise.

CAKE
150 g (5 1/2 oz) 70% bittersweet chocolate, chopped
140 g (5 oz) butter
100 g (3 1/2oz) sugar
3 whole eggs, at room temperature
1 egg yolk, at room temperature
1 pinch of salt
40 g ( 1 1/2 oz) flour

ASSEMBLY
Grease and flour eight ramekins and line with a smal piece of parchment paper.
Heat the chocolate, butter and sugar in a double boiler over simmering water until completely melted.
Cool to room temperature. Beat the eggs and salt until frothy and whisk into the chocolate. (Note: it is important that the chocolate and eggs, when combined, are the same temperature so that the chocolate does not solidify).
Sift in the flour and mix quickly until just combined. Divide the butter among the ramekins, cover with foil and freeze for at least two hours.

TO SERVE
Preheat the oven to 250 °C. Place the ramekins on a baking tray, uncovered and bake for 7/8 mins, or until the cakes feel crunchy on the outside but are still soft in the centre.
With a towel in each hand, carefully remove each individual cake and place, right side up, on a plate.
Dust with icing sugar and serve hot (with ice cream is great).

BUON APPETITO!

Written by Itri on 19 August 2010 | Posted in All News Entries, Recipes