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.
Provided by Paja9203
Categories Dessert
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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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Aman Ullah Dewan
adewan@yahoo.comThese cakes were a lot of work, but they were worth it! They were absolutely delicious and I would definitely make them again for a special occasion.
Kester Bright
kesterb@gmail.comI'm not a fan of chocolate, but I decided to try this recipe anyway. I was pleasantly surprised! The cakes were very good, and I especially liked the raspberry coulis.
Christian Chiedozie
c.c@gmail.comThese cakes were so rich and decadent! I loved the gooey chocolate center and the crispy outer layer. I would definitely make them again.
MD Tanvir 016
m.01646@yahoo.comI had a hard time finding ramekins that were the right size, so I used muffin tins instead. The cakes still turned out great, but they were a bit flatter than I would have liked.
Avinash Singh
a-singh@gmail.comThese cakes were a bit too sweet for me, but other than that they were very good. I would try using a different type of chocolate next time.
Poet Farham Shexany
poet-f43@gmail.comI tried this recipe and the cakes were a bit too gooey for my taste. I think I would reduce the amount of butter next time.
Saidil Islam
s_i@gmail.comThese cakes were delicious! I made them for my family and they loved them. The only thing I would change is that I would add a little more chocolate to the batter.
Faisal Chelio
cheliof61@aol.comI'm not a big baker, but these cakes were so easy to make. I followed the recipe exactly and they turned out perfectly.
Pashto dubbing song
p_song91@yahoo.comI made these cakes for a dinner party and they were a huge hit! Everyone loved them, and I even got requests for the recipe. Thanks for sharing such a wonderful dish.
Vuyiswa Motsa
vmotsa93@gmail.comThis recipe was an absolute delight! The chocolate cakes were gooey and rich, with a perfect balance of sweetness. The raspberry coulis added a delightful tartness that complemented the chocolate perfectly.