Chocolate Volcano Cake


 
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Chocolate Volcano Cake
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
These little cakes were inspired by a recipe by Chef Jean-Georges Vongerichten which appeared in “Food and Wine.”
Course: Dessert
Cuisine: Californian
Servings: 4
Author: Barbara
Ingredients
  • 1 stick unsalted butter
  • 1 3.5 oz bar dark chocolate chopped Valrhona 71% cacao or darker
  • 2 whole eggs
  • 2 egg yolks
  • ¼ cup white sugar or reduce by 1 tablespoon
  • pinch salt
  • 2 tablespoons all-purpose flour
  • 1 tbs dark cocoa powder I use Droste
  • 4 6 oz ramekins
  • 4 dessert plates
  • vanilla ice cream or coffee or…
Instructions
  1. Preheat the oven to 450F.
  2. Butter the ramekins liberally and dust with the dark cocoa powder, taping out the excess. Set the ramekins on a baking sheet.
  3. In a double boiler or on a very low simmer, melt the butter with the chocolate until melted and smooth.
  4. Beat the whole eggs with the yolks, when fully mixed, add the sugar and salt beating at high speed until thickened and pale.
  5. Whisk the chocolate until it is smooth and quickly fold into the egg mixture along with the 2 tablespoons of flour.
  6. Spoon the batter into ramekins and bake for 10-12 minutes until the sides are firm but the centers are still soft.
  7. Let the cakes cool for 1 minute, then cover each one at a time with a dessert plate. Carefully turn over and let stand 10 seconds, while flipping the other cakes. Unmold quickly and serve NOW with a scoop of ice cream.
  8. The trick with these is the timing. Check to make sure you’re not overcooking them, if you want to keep their centers molten. Consider checking at 10 minutes. The size and shape of your ramekin will affect the baking time.
Recipe Notes

Notes: This recipe can be halved or doubled easily. After pouring the raw cake mix into the ramekins, you can refrigerate the cakes overnight. Just add a minute to the baking, checking to insure that the center is still soft, but that the cake is cooked or allow the cakes to arrive at room temperature. The trick with these is the timing. Check to make sure you’re not overcooking them, if you want to keep their centers molten. Consider checking at 10 minutes. The size and shape of your ramekin will affect the baking time. Have your plates and ice cream at the ready.