As promised, we’re delivering on your onboard favourites this month and who can’t go past a warm chocolate VOLCANO.
We warn you now, the recipe is for six people (or one, with a really big spoon!).
Enjoy…
Warm Chocolate Volcano courtesy of Executive Chef Uwe Stiefel
You’ll need:
250 grams dark chocolate, chopped
100 grams unsalted butter, cubed
2 pieces eggs, at room temperature
2 pieces egg yolks, at room temperature
55 grams caster sugar
2 tablespoons all-purpose flour, sifted
Unsweetened chocolate powder, to dust
Method:
1. Pre-heat the oven to 180 C. Brush 6 x 185 ml (6oz.) ramekins with melted butter. Place on a baking tray.
2. Combine 2/3 of the chocolate and butter in a small sauce pan over low heat. Stir frequently until the chocolate and butter have melted and the mixture is smooth, remove from heat.
3. Beat the whole eggs, egg yolks and sugar until thick and pale. Add the chocolate mixture and flour and use a large metal spoon or spatula to fold in until evenly combined.
4. Divide the mixture evenly amongst the ramekins. Stick a small quantity of chocolate into the center. Bake for 12 minutes until puddings have risen almost to the top of the ramekins. There are slightly underdone.
5. To serve, turn the puddings out onto serving plates. Dust with cocoa powder and serve with vanilla ice cream and dark chocolate sauce.
Delicious! Now that’s how to do a dessert.
