Dec 07
Volcano CakesLeave a comment

I first made these lava cakes for Valentine’s day and they were so yummy darling husband ended up eating two by himself. These are so rich and decadent, the perfect compliment is the french vanilla ice cream that will be posted tomorrow. These are definitely rich enough for you to share one with your significant other or a friend. If you are a chocolate lover, you will want to keep it all to yourself!

The nice thing about these is that you can make them ahead of time, then pop them into the oven either right before eating dinner or right after dinner. They are very simple to make and are very impressive as well.

Volcano cakes – From America’s Test Kitchen

What you’ll need:

1/2 pound bittersweet chocolate
2 ounces unsweetened chocolate
10 T butter (1 1/4 sticks)
1 1/2C sugar
2 t corn starch
4 egg yolks
3 whole eggs

What you’ll do:

Chop the chocolate into coarse chunks. This is to help it melt, so uniformity isn’t important. In a double boiler (or a thick saucepan over low heat), melt the chocolates and butter. Butter the interior of the ramekins. Pour some granulated sugar and roll around the interior. In a separate bowl, whisk the sugar and corn starch. Add the melted chocolate, butter mixture to the sugar. Mix in the eggs (My tidbit here…temper in the eggs, you will end up with cooked egg whites if you don’t).Fill the ramekins about 3/4. Bake at 375F for 16-20 minutes. The time will greatly depend upon several factors including your oven’s temperature and ramekin size. The 5 ounce ramekins were cooked perfectly after 16 minutes. Serve with ice cream of your choice.

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