This Thermomix chocolate volcanos recipe creates rich, gooey-centred cakes with ease. Serve with whipped cream and berries for a show-stopping dessert.
If there’s one dessert that always impresses, it’s a gooey-centred chocolate volcano. This Thermomix version makes it surprisingly easy to create that indulgent, molten middle — the kind that oozes out the moment your spoon cracks through the crust.
Whether you’re hosting a dinner party, celebrating something special, or just want to treat yourself mid-week (because, why not?), these chocolate volcanos are rich, fudgy, and beautifully balanced with whipped cream and fresh raspberries. And yes, they look like you’ve spent hours… but the Thermie makes it a breeze.
Why you’ll love this recipe
- That molten centre – rich, fudgy, and perfectly gooey
- Made in the Thermomix – no whisking by hand, no stress
- Great for entertaining – make ahead and bake when ready
- Pairs perfectly with cream + berries – chef’s kiss
- Restaurant-style dessert at home – with minimal effort
How to make Thermomix chocolate volcanos
1. Prep the ramekins
Preheat oven to 200°C.
Grease 8 ramekins (125 ml) with a little melted butter.
Dust each one with ½ tsp cocoa powder, swirling to coat the base and sides. Set aside.
2. Grate the chocolate
Place 350g dark chocolate into the Thermomix bowl.
Grate for 5 sec / speed 8.
Scrape down the sides with a spatula.
3. Melt the chocolate mixture
Add to the bowl:
- 150g unsalted butter (cubed)
- 150g brown sugar
- 1 pinch salt
Melt for 4 min / 60°C / speed 2.
4. Add eggs and mix
Set Thermomix to 2 min / speed 4, and add:
- 6 eggs, one at a time
- 2 egg yolks, one at a time
… through the hole in the lid while mixing.
5. Add dry ingredients
Add:
- 1 tsp vanilla bean paste
- 75g plain flour
Mix for 20 sec / speed 3.5. Scrape down the sides, then mix again for 5 sec / speed 4, until smooth.
6. Chill the batter
Divide the mixture evenly between the prepared ramekins, leaving about 5mm at the top.
Place in the fridge to chill for 20 minutes.
Clean and dry the Thermomix bowl.
7. Bake
Place ramekins on a baking tray and bake for 12 minutes (200°C), or until the tops are firm and spring back when gently pressed. Let them cool for a few minutes.
8. Whip the cream
Insert the butterfly whisk.
Add 400g pouring cream to the clean bowl.
Whip for 45 sec / speed 3, watching through the lid to avoid over-whipping. Remove butterfly.
9. Serve
Turn out the volcanos onto plates. Serve warm with whipped cream and a handful of fresh raspberries. Spoon in and enjoy that chocolate lava moment.
Thermomix Chocolate Volcanos
Description
This Thermomix chocolate volcano recipe creates rich, gooey-centred cakes with ease. Serve with whipped cream and berries for a show-stopping dessert.
Ingredients
150 g unsalted butter, cut into cubes, plus extra for greasing
1 tbsp cocoa powder
350 g dark chocolate, broken into pieces
150 g brown sugar
1 pinch salt
6 eggs
2 egg yolks
1 tsp vanilla bean paste
75 g plain flour
400 g pouring (whipping) cream
150 g fresh raspberries, to serve
Instructions
- Preheat oven to 200°C. Grease 8 ramekins or dariole moulds (125 ml) with a little melted butter. Divide cocoa powder between each ramekin (½ teaspoon each) and rotate to coat bottom and sides evenly. Set ramekins aside.
- Place chocolate into mixing bowl and grate 5 sec/speed 8. Scrape down sides of mixing bowl with spatula.
- Add butter, sugar and salt and melt 4 min/60°C/speed 2.
- Mix 2 min/speed 4, slowly adding eggs and egg yolks through hole in mixing bowl lid one at a time until combined.
- Add vanilla bean paste and flour and mix 20 sec/speed 3.5, or until batter is a smooth consistency.
- Scrape down sides of mixing bowl with spatula and mix 5 sec/speed 4. Divide mixture between prepared ramekins, leaving a 5 mm space at the top. Place into refrigerator to cool for 20 minutes. Clean and dry mixing bowl.
- Place ramekins onto a baking tray (30 x 40 cm) and bake for 12 minutes (200°C), or until top is smooth and crusty and springs back when pressed gently. Allow volcanoes to cool for a few minutes. Meanwhile, whip cream.
- Insert butterfly whisk. Place cream into mixing bowl and whip 45 sec/speed 3, or until soft peaks form, watching carefully through hole in mixing bowl lid to avoid over-whipping. Remove butterfly whisk.
- Turn out volcanoes onto serving plates and serve with whipped cream and raspberries.
This recipe is from the Thermomix Entertaining cookbook with Dani Valent. It’s filled with delicious recipes for entertaining, and even has music to suit the recipes using Spotify. You can check out the cookbook by clicking here.
Want more deliciously easy recipes? Browse through hundreds of my tried and tested recipes, or take a look at my free recipe eBook filled with budget-friendly dinner ideas. You can also keep up-to-date by following along on Instagram or Facebook.
