Recipes
Volcano Cakes
Yield: 6 Portions
A Volcano Cake is a dense Chocolate Cake that oozes Chocolate
Lava. The recipe is similar to a Soufflé but without
the egg whites so it doesn't rise very much. The secret
to making this decadent dessert is to make sure that the
sheet pan that the ramekins are placed on is preheated for
at least 15 minutes. Practice this at least once before
serving at a dinner party to get the cooking time exactly
right.
Ingredients:
12 Tablespoons Unsalted Butter
6 Ounces Bittersweet or Semisweet Chocolate
3 Large Egg Yolks
3 Large Whole Eggs
½ Cup Sugar
1 Cup Flour
1/2 Cup Unsweetened Cocoa Powder
Method:
1) Place sheet pan in the middle of the oven for at least
15 minutes at 350 degrees.
2) Combine the butter and chocolate in a mixing bowl on
top of a pot of simmering water. If you don't have experience
melting chocolate then be very careful not to burn the mixture.
Never melt chocolate directly over the cooking element.
3) Heat chocolate mixture until melted and set aside to
cool slightly.
4) Beat the eggs, the egg yolks and the sugar with a mixer
on medium-high speed for about 5 minutes, until they are
thick and a light yellow color.
5) On low speed gradually add the flour and then the chocolate/butter
mixture.
6) Butter the six ramekins (6-8 ounce) and dust with the
cocoa. Tap out the excess cocoa but make sure they are well
coated.
7) Pour the Volcano batter into the ramekins filling them
about 7/8 of the way to the top.
8) Place on the pre-heated sheet tray and bake for 15-18
minutes. The consistency when done should be where the edges
of the cake are firm and the top is still soft to the touch.
Unfortunately, this dessert has very thin line between being
under and over done.
9) Remove form the oven and let sit on a cool surface for
3 to 5 minutes.
10) Run a paring knife between the cake and ramekin to loosen.
Invert your dessert plate over the ramekin (be careful,
they're hot) and flip over. Tap the plate lightly and lift
off the ramekin. Serve with Vanilla Ice Cream. Garnish with
Raspberries and Strawberries
11) If the cake runs all over the plate you need to increase
the cooking time. If the cake is hard and does not ooze
chocolate, lessen the cooking time. If the cake does not
come out then make sure it is well buttered and covered
in the cocoa.
Good Luck, it's worth it.
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