Ingredients for Individual Chocolate Volcano Cakes Flourless
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How to Make Individual Chocolate Volcano Cakes Flourless
- Preheat oven to 425°F (220°C).
- Lightly butter and flour 4 ramekins (6-ounce capacity) or oven-safe mugs.
- Melt 4 ounces bittersweet chocolate, 4 tablespoons (1/2 stick) unsalted butter, and a pinch of salt in a microwave-safe bowl in 30-second intervals, stirring until smooth, or in a double boiler.
- Let the chocolate mixture cool for 10 minutes.
- In a separate bowl, whisk together 4 large egg yolks and 3 tablespoons granulated sugar until pale and thick (about 2 minutes).
- Gently fold the cooled chocolate mixture into the egg yolk mixture until just combined.
- In a clean, dry bowl, beat 4 large egg whites until soft peaks form.
- Gradually add 1 tablespoon granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, fold in the remaining egg whites in two additions until just combined.
- Divide the batter evenly among the prepared ramekins.
- Place one Lindt truffle (about 1 ounce) in the center of each ramekin.
- Cover each truffle with the remaining batter.
- Bake for 11-13 minutes, or until the edges are set and the center is still slightly soft.
- Let the cakes cool for 5 minutes in the ramekins before running a knife around the edges.
- Invert the cakes onto plates.
- Garnish with whipped cream and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
52g
Fat
110g
Carbs
9g
