Well I’ve almost made it through an entire week of daily salads, and it’s been so much fun! I’ve tried a bunch of new recipes, consumed way more veggies than usual (probably the daily recommendation I should be getting), and have been able to keep cool during this heatwave, rarely having to use the oven or stove. The salads have been refreshing, crunchy and satisfying.
So why do I still feel like chocolate?
That’s a question that there’ll never be an answer to, because it doesn’t matter. I will always have room for chocolate in my life. I mean, everything in moderation, right?
So, in honour of my beloved dessert, here is an oldie but goodie, finally with updated final pictures to share! Enjoy, and keep eating those salads! It’s the best way to eat chocolate guilt-free.
Chocolate Volcanoes To The Rescue!
So you’ve listened to my advice and tried the Upside-Down Apple Pancake. It came out just as you’d hoped, everyone loved it, you are the master of your kitchen domain. Good for you! Except there’s just one teeny tiny thing: You’re left with two extra egg yolks. Now what are you going to do?!
Never fear, Chocolate Volcanos are here! Now say what you want about this dessert’s time having already come and gone. While I get sick of hearing about trendy recipes as much as the next person, as a rule I try to keep an open mind and keep my food snobbery to a minimum. This recipe is easy, fast and so delicious, it should stay in your regular dessert rotation from now ’till Kingdom come.
Still need convincing? Do it for your friends, your family, your chocoholic self. Do it in the name of conservation and recycling! You have two extra egg yolks, this recipe calls for 2 egg yolks and 2 eggs. It seems so clear! These two recipes were meant to be together. Isn’t it obvious?
One of the great things about this recipe, other than the obvious chocolate molten gooey-ness of course, is the freedom it gives you. It whips up fast, you can freeze the uncooked batter until you’re ready to cook it (or to keep yourself from eating all six in a row, as I’ve been
known tempted to do), and you can decide how long to cook it for your desired result. Cook it all the way through for a firm, rich, chocolatey pudding, or pull it of the oven a few minutes earlier to enjoy the “lava” emerging from the centre. Always a crowd pleaser.
Top it with ice cream, whipping cream, chocolate sauce…all of the above? or if you’re feeling really pure, go fresh fruit and a dusting of cocoa or icing sugar (this seems like a cop out to me though).
Finally, I must apologize. I ate my warm, whipped cream-topped Chocolate Volcano cake right out of the oven, and was so consumed by chocolate bliss that the thought of photographing the final results never entered my mind. Oh well, next time. I already feel a craving for Apple Pancake coming on so I am sure it will be sooner rather than later.
At long last, here is the Chocolate Volcano cake in the short, stolen moment when it is taken out of the oven and hasn’t yet been stuffed straight into my mouth.
via Cityline (Recipe presented by Michael Bonacini)
4 oz semi-sweet chocolate
4 oz butter
2 egg yolks
5 oz sugar
3 1/2 oz flour
Preheat oven to 350F. Grease and dust tins (or tea cups/ramekins) with cocoa.
Melt chocolate and butter over low heat. In a separate bowl, whisk together eggs, egg yolks and sugar. Slowly add chocolate mixture. Add flour.
Pour into tins. Bake for 9-12 minutes **I do 15 minutes, but it depends on your oven. You want to remove them from the oven while they still appear uncooked in the centre.
Let cool for 5 minutes before turning out.
These will keep in the fridge, uncooked, for 2-3 days. Alternatively, freeze uncooked portions and simply remove from the freezer a few hours before baking.
WARNING: This is a dangerous dessert to have lurking in your freezer. If you take one out of the freezer when you get home from work while cooking dinner, it will be ready to pop in the oven for a sinful chocolatey dessert. Just sayin’. You’ve been warned.