Chocolate Volcano Cake Recipes

CHOCOLATE VOLCANO CAKES

Steps:

• Place sheet pan in the middle of the 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. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element.
• 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 six ramekins (6-8 ounce) 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 on the pre-heated sheet tray and bake for 15-18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. Unfortunately, this dessert has very thin line between being under and over done.
• Remove from the oven and let sit on a cool surface for 3 to 5 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. Serve with Vanilla Ice Cream. Garnish with Raspberries and Strawberries.
• 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 cocoa.

CHOCOLATE PEANUT BUTTER VOLCANO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Spread chopped peanuts on the bottom of the baking pan.
• Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
• Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
• Pour glaze over baked cake; glaze will pool in cream cheese craters.

CHOCOLATE VOLCANO CAKES

Steps:

• 1. Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. 2. Lightly coat eight 4-oz ramekins with butter. Dust with sugar, tapping out any excess, and set aside. 3. Melt the bittersweet and unsweetened chocolates and 10 Tbsp butter in a double boiler, stirring occasionally, until smooth. 4. In a large bowl, whisk 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks, and Grand Marnier and whisk until fully combined. 5. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.) 6. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes. 7. Transfer to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate. Sift confectioners' sugar over each cake. Serve with ice cream immediately.