- Cascade red and orange chocolate to create volcanos (a personal favorite)
- serve with vanilla ice cream, whipped cream & sprinkle with cocoa powder
- or serve with fresh raspberries and powder sugar (YUM!)
The brand of chocolate you use is very important, especially in this recipe. I have made this same recipe with multiple brands. Here were the results:
Giradelli’s (Walmart carries this brand and most grocery stores)
Vairhona (found at Trader Joe’s & high end cooking places like Williams Sonoma)
Bakers (I would suggest not using this unless you have no other options) It’s not as sweet of a chocolate and leaves a more bitter taste.
Now what you have all been waiting for… drum roll please
8 Tablespoons (1 stick) unsalted butter, plus a bit more for molds
2 teaspoons flour, plus a bit more for dusting molds
4 ounces of bittersweet chocolate
2 large whole eggs
2 large egg yolks
1/4 cup of sugar
Makes four 4 or 5 ounce molds or ramekins
1. Preheat oven to 450 degrees
2. Butter and lightly flour molds/ ramekins (tap out excess flour)
3. In top of double broiler set over simmering water, combine butter and chocolate. Heat until just melted.
4. In bowl using electric mixer (I used my kitchen aid) beat together eggs, yolks, and sugar until light and thick.
5. Add melted chocolate mixture and beat to combine. (Make sure egg mixture does not harden from heat of chocolate mixture.)
6. Quickly beat in flour until just combined. Pour batter evenly in to the molds.
7. Place filled molds on a baking sheet and bake until the sides have set but the center remain soft, NO MORE THAN 6 to 7 MINUTES!! This is the key to this dessert- it cannot be over cooked!
8. Invert each mold onto a plate, let rest 10 seconds. Unmold by lifting up one corner of the mold, the cake will fall out onto the plate. Serve Immediately.
Enjoy this delicious dessert!