Warm Chocolate Volcano Cake

The adventure of baking has taken me to a recipe used in the family on special occasions.

The origins of the original recipe are unknown (This is not mine by any means) but this is the recipe I used.

8 Ounces of fine quality bittersweet chocolate
3 Sticks (12 Ounces) Unsalted Butter
2/3 Cup of sugar
5 Eggs (2 Whole, 3 Separated)
2 Tablespoons grand marnier (optional)
1 tablespoon vanilla

finely grated zest of 2 oranges (optional)
3/4 Cup Flour
3 Tablespoons of cocoa powder
2 Tablespoons Baking Powder
Pinch of Salt
Whipped Cream for Garnish

Preheat oven to 375˚F. Butter 4 eight 6-ounce soufflé dishes or custard cups. Baking time will vary depending on the volume capacity of the soufflé dishes you use and their depth or shallowness. If you only have 4-ounce capacity dishes, baking time could be as little as 5 minutes. Dishes up to 12 ounces in capacity may take as much as 25 minutes. You can use what you have on hand for this recipe, but keep a watchful eye on the cakes and check them as they bake.

Place chocolate and 2 sticks of butter in top of double boiler placed over (not touching) 1 inch of simmering water. Whisk until chocolate is smooth. Remove from hot water and let mixture cool to lukewarm.

Meanwhile, in a large mixing bowl, combine remaining sticks of butter and sugar. With an electric mixer, beat at medium speed until light and fluffy. One by one add whole eggs and egg yolks (reserve egg whites), beating for a full 30 seconds after each addition. Add lukewarm chocolate mixture, beating until combined. On low speed, stir in Grand Marnier, vanilla, and orange zest until just incorporated.

In a medium bowl, sift flour, cocoa powder, baking powder, and salt. Beat flour mixture into chocolate mixture at low speed until just incorporated. Increase speed to high and beat for 3 minutes, stopping 2 or 3 times to scrape down the sides of the bowl.

Place the remaining egg whites in a clean, grease-free mixing bowl. With clean beaters, beat on low speed until frothy. Increase speed to medium and gradually add the remaining sugar. When sugar is incorporated, increase speed to medium-high and beat until whites hold stiff but not dry peaks. With a rubber spatula, fold egg whites into chocolate mixture until well combined.

Divide mixture among prepared soufflé (ramekin) dishes and place on baking sheet. Bake until cakes are firm around edges but a nickel-size area in the centre still moves slightly when shaken, about 9 to 12 minutes (do not overbake). Remove from oven and let cool for at least 5 minutes. Serve in the dishes, with any optional garnishes as desired.

I garnished with cinnamon whip cream (as i did  not add the booze or oranges) and I shaved a block of chocolate on top!

Hope you try this recipe as it is FAB! Not too sweet so you can enjoy the whole serving!

Ashley ❤

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May 5, 2010. Baking.

One Comment

  1. youngwifey replied:

    Sounds delicious! Photo looks great. Good luck with your blog!

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