Chocolate Delights This Easter
The Easter break is a magnificent time to take a holiday. Easter break provides a rare opportunity for the whole family to get together and have some fun, so why not make the most of it? Galor Personal Chef Service has given us a great recipe for you to try out.
Chocolate Volcano For Easter
Give this delicious recipe a go this Easter, a guaranteed lip smacking treat.. Here is what you will need: Serves 12
- 300g of unsalted butter
- 300g of Swiss chocolate
- 6 large egg yolks
- 6 large eggs
- 400g sugar
- 140g flour
- Cocoa powderMethod
- Pre-heat oven for at least 15 minutes at 350 degrees
- Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water (bain-marie). Heat chocolate mixture until melted and set aside to cool slightly
- Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color
- On low speed gradually add the flour and then the chocolate/butter mixture
- Butter the twelve ramekins (12) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated
- Pour the volcano batter into the ramekins filling them about 7/8 of the way to the top
- Place ramekins on the pre-heated tray and bake for 15 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch
- Remove from the oven and let sit on a cool surface for 2 minutes
- Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they’re hot) and flip over. Tap the plate lightly and lift off the ramekin
- If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoaServe with vanilla ice-cream or creme Anglaise…..Bon Appétit
