Mini Volcano Cakes

- Desserts
Cuisine: French
Difficulty: Easy
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Prep Time

20 mins
Cook Time

10 mins

Indulge in these decadent mini volcano cakes featuring a rich, molten chocolate center that erupts with flavor. Perfect for special occasions or as an impressive dessert to delight your guests.

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Number of Servings:

Ingredients

Metric Units Imperial Units

Unsalted butter, plus extra for greasing

All-purpose flour, plus extra for dusting

Bittersweet chocolate (70% cocoa)

Egg

Egg yolk

Granulated sugar

Chocolate spread

Nutrition

Per serving

Daily Value*
Calories

360 kcal
Fat

26 g
Sodium

55 mg
Carbohydrates

31 g
Fiber

2 g
Sugars

21 g
Protein

6 g

Instructions

Step1

Scoop 1 teaspoon of chocolate spread onto a small piece of parchment paper. Form it into a small ball or mound and place it in the freezer for at least 15 minutes. Preheat the oven to 200°C (392°F). Generously butter and dust a small ramekin or mold with flour or cocoa powder, tapping out the excess.

Step2

Place the butter and bittersweet chocolate in a heatproof bowl. Set the bowl over a saucepan of gently simmering water (double boiler). Stir until smooth, then remove from heat and let cool slightly.

Step3

In a separate bowl, whisk the egg, egg yolk, and granulated sugar until pale and slightly thickened (2–3 minutes).

Step4

Gradually pour the melted chocolate into the egg mixture, whisking constantly to prevent the eggs from scrambling. Mix until smooth and fully incorporated.

Step5

Sift in the flour and gently fold it into the batter until no lumps remain. Avoid overmixing to keep the batter light.

Step6

Fill the prepared ramekin about ¾ full with batter. Gently press the frozen chocolate spread ball into the center of the batter, ensuring it is submerged but not touching the bottom.

Step7

Place the ramekin on a baking sheet and bake for 8–10 minutes, or until the edges are set and the center is slightly jiggly.

Step8

Remove from the oven and let the cake rest for 1–2 minutes. Carefully run a knife around the edges and invert the cake onto a serving plate. Serve immediately with a scoop of vanilla ice cream or fresh berries.