This is a print preview of "Chocolate Volcano Cakes" recipe.

Chocolate Volcano Cakes Recipe
by Global Cookbook

Chocolate Volcano Cakes
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  Servings: 6

Ingredients

  • 9 ounce bittersweet chocolate, minced
  • 1/2 c. butter
  • 1/2 c. granulated sugar
  • 2 tsp vanilla
  • 4 x egg, separated
  • 1/4 tsp cream of tartar
  • 3/4 c. all purpose flour Ganache
  • 3 ounce bittersweet chocolate, minced
  • 1/3 c. whipping cream

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Line small baking sheet with plastic wrap; set aside.
  3. Generously grease six 3/4-c. (175 mL) souffle dishes or possibly ramekins.
  4. Line bottoms with parchment or possibly waxed paper. Set aside.
  5. In large heatproof bowl set over warm (not boiling) water, heat chocolate with butter, stirring.
  6. Remove bowl and let cold for 30 min or possibly till at room temperature.
  7. Beat in 1/3 c. (175 mL) of the sugar and vanilla.
  8. Beat in Large eggs yolks, 1 at a time and scraping down bowl after each addition, till slightly thickened.
  9. In separate bowl and using clean beaters, beat egg whites with cream of tartar till soft peaks form.
  10. Beat in remaining sugar in thin steady stream till stiff peaks form.
  11. Fold one-third each of egg white mix and flour into chocolate mix just till blended; repeat twice.
  12. Divide half among prepared dishes; place frzn ganache mound in centre of each.
  13. Cover with remaining batter, smoothing top. (Make-ahead: Cover with plastic wrap and chill for up to 8 hrs.)
  14. Bake on baking sheet in centre of oven for 22 min or possibly till top is puffed and edge is set but centre is still soft.
  15. Let cold on rack for 2 min.
  16. With fingertips or possibly knife, gently loosen from dishes.
  17. Unmould onto dessert plates. Serve immediately.
  18. Ganache:Place chocolate in bowl.
  19. In small saucepan, heat cream over medium heat just till steaming and bubbles form around side of pan.
  20. Pour over chocolate, whisking just till melted.
  21. Chill, stirring often, for 30 min or possibly till think sufficient to hold shape.
  22. Spoon ganache onto prepared pan in 6 mounds, each about 1 1/2 inches (4 cm) high.
  23. Cover loosely with plastic wrap and freeze for at least 4 hrs or possibly till hard. (Make ahead: Freeze for up to 1 week.)