Individual Chocolate Volcano Cakes (Flourless)

1. 1

   Preheat oven to 425 degrees.

2. 2

   Lightly butter and flour 4 ramekins or Corel mugs.

3. 3

   Melt the chocolate, butter and salt in the microwave or a double boiler.

4. 4

   Let cool 10 minutes.

5. 5

   Combine egg yoks and 3 Tbsp sugar. Beat until light and thick, about 2 minutes.

6. 6

   Fold the chocolate into the egg yolks.

7. 7

   Beat the egg whites until frothy.

8. 8

   Add 1 tablespoon sugar and beat until stiff, but not dry.

9. 9

   With rubber spatula, fold the egg whites into the egg yolk mixture.

10. 10

    Divide about 1/4 of the batter into the 4 ramekins.

11. 11

    Place a truffle on top in the centre and cover with the remaining batter.

12. 12

    (The cakes can be covered and refrigerated up to 4 hours at this point. Bring to room temperature before baking.).

13. 13

    Bake for 11 minutes.

14. 14

    Cool for 5 minutes on a wire rack.

15. 15

    Run a knife around the sides of the cakes and invert onto plantes.

16. 16

    Garnish with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.