Chocolate Volcano Cakes

By Ira

If you want a cake that’s slightly crunchy on the outside but soft and gooey on the inside, then this is the perfect cake for you. This is also perfect for company as you can make the batter 1 day ahead and bake it at the last minute. You can prepare the batter in no more than 20 minutes.

This is great with coffee or vanilla ice cream.

  • 10 tablespoons unsalted butter, cut into 1/2 inch pieces, plus more for buttering the ramekins
  • 1 1/2 cups granulated sugar, plus more for buttering the ramekins
  • 8 ounces bittersweet chocolate, finely chopped
  • 2 ounces unsweetened chocolate, finely chopped
  • OR you can replace the chocolate with 10 ounces bittersweet chocolate chips and the result is as delicious
  • 2 tablespoons cornstarch
  • 3 large eggs, at room temperature
  • 4 large egg yolks, at room temperature
  • 2 teaspoons Grand Marnier (or other orange-flavored liqueur)

Coat eight 4 ounce ramekins with butter, then sprinkle them with sugar, getting rid of any excess. Set aside.

Preheat the oven to 375F with the rack in the upper middle position. You can skip this step if you’re making the batter ahead of time and baking later.

Melt the butter and all the chocolate in a medium bowl over a saucepan of simmering water, making sure that the water doesn’t touch the bowl. Or you can do this in the microwave, using 1 minute intervals.

The chocolate mixture needs to be smooth.

In a large bowl, whisk the sugar with the cornstarch.

Add the chocolate mixture and stir.

Add the eggs, egg yolks, and Grand Marnier

and whisk until combined.

Scoop 1/2 cup of the batter into each ramekin. You can now cover the ramekins with plastic wrap and refrigerate for up to 24 hours.

What do you do with the egg whites? I freeze them in a small container (make sure you label it with the number of egg whites). I then use it to make meringues, pavlova, angel food cake, or a savory egg custard meal. All these recipes will soon be available.

Place the ramekins on a baking sheet (without the plastic wraps), and bake until the tops are set, have a shiny crust, and are beginning to crack, 16 to 20 minutes.

When done, put them on a wire rack to cool slightly about 2 minutes. Run a knife around the edge of each cake to loosen it a bit. Invert on a plate, then invert again right-side up. Be careful! The ramekins will be hot so use a towel.

Serve with ice cream.

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