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
Units
Scale
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.