Chocolate Volcano Cakes

Food Network Canada
Cook Time
30 min
6 servings

Rich chocolate cake bursting with a creamy chocolate ganache.



Chocolate Volcano Cakes

oz bittersweet chocolate, chopped
cup butter
cup granulated sugar
tsp vanilla
egg, separated
tsp cream of tartar
cup all purpose flour


oz bittersweet chocolate, chopped
cup whipping cream


Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Line small baking sheet with plastic wrap; set aside.

Step 3

Generously grease six 3/4-cup (175 mL) soufflé dishes or ramekins.

Step 4

Line bottoms with parchment or waxed paper. Set aside.

Step 5

In large heatproof bowl set over hot (not boiling) water, melt chocolate with butter, stirring.

Step 6

Remove bowl and let cool for 30 minutes or until at room temperature.

Step 7

Beat in 1/3 cup (175 mL) of the sugar and vanilla.

Step 8

Beat in eggs yolks, 1 at a time and scraping down bowl after each addition, until slightly thickened.

Step 9

In separate bowl and using clean beaters, beat egg whites with cream of tartar until soft peaks form.

Step 10

Beat in remaining sugar in thin steady stream until stiff peaks form.

Step 11

Fold one-third each of egg white mixture and flour into chocolate mixture just until blended; repeat twice.

Step 12

Divide half among prepared dishes; place frozen ganache mound in centre of each.

Step 13

Cover with remaining batter, smoothing top. (Make-ahead: Cover with plastic wrap and refrigerate for up to 8 hours.)

Step 14

Bake on baking sheet in centre of oven for 22 minutes or until top is puffed and edge is set but centre is still soft.

Step 15

Let cool on rack for 2 minutes.

Step 16

With fingertips or knife, gently loosen from dishes.

Step 17

Unmould onto dessert plates. Serve immediately.

Step 18

Place chocolate in bowl.

Step 19

In small saucepan, heat cream over medium heat just until steaming and bubbles form around side of pan.

Step 20

Pour over chocolate, whisking just until melted.

Step 21

Refrigerate, stirring often, for 30 minutes or until think enough to hold shape.

Step 22

Spoon ganache onto prepared pan in 6 mounds, each about 1 1/2 inches (4 cm) high.

Step 23

Cover loosely with plastic wrap and freeze for at least 4 hours or until firm. (Make ahead: Freeze for up to 1 week.)

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