Chocolate Volcanoes

Indulgent individual chocolate fondants with a molten center, prepared by whisking eggs into a mousse and baking until just risen.

Cook Time

8 mins

Produces

6 puddings

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

3
tablespoon

Cocoa Powder

for dusting

165
g

Dark Chocolate

70 percent cocoa solids, chopped into small pieces

85
g

Caster Sugar

Dairy

165
g

Unsalted Butter

cut into small pieces, plus extra for greasing

3
piece

Eggs

medium free-range

3
piece

Egg Yolks

medium free-range

1
unit

Double Cream

to serve

GrainsCereals

2
tablespoon

Plain Flour

Steps

Grease six pudding moulds with butter, dust with cocoa powder, and refrigerate for 30 minutes.
Melt chocolate and butter over a pan of simmering water and let cool slightly.
Whisk eggs, egg yolks, and sugar until achieving a thick, pale mousse consistency.
Fold the melted chocolate mixture and then the flour into the egg mixture carefully.
Divide mixture into moulds and refrigerate for at least two hours until firm.
Bake on a tray at 200°C for eight minutes until risen but not cracked.
Turn out onto plates and serve immediately with cream.