Chocolate volcano
Yes, it's exactly what it looks like, this recipe is spectacular!!! Breaking this sort of muffin and watching the chocolate ooze out is the sweetest sight.
The recipe is very simple; the only thing you need to keep in mind is the baking time and adjust it to your oven. If you like to plan ahead, you can have the chocolate volcanoes ready in the freezer. In just 4 minutes, the mixture is ready to use and freeze. If you bake them fresh from the batter, 7 minutes will be enough. If you freeze them in individual ramekins, preheat the oven to its highest setting and bake them for about 10 minutes. If you weren't planning on inviting friends over, now you have an excuse.
- 170 g chocolate fondant desserts
- 170g of butter
- 3 medium eggs
- 3 egg yolks
- 70 g of granulated sugar
- 50g of pastry flour
- Preheat the oven to 240ºC with the top and bottom elements on. Place the chocolate in the bowl in large pieces and grind it for 20 seconds at progressive speed 5-10.
- Add the butter and program 3 minutes, 80º and speed 2.
- Add the eggs, egg yolks, and sugar. Mix for 30 seconds at speed 3.
- Add the flour and program for 15 seconds, speed 3.
- Place the mixture in greased individual molds - do not fill the molds more than ¾ of their capacity - so that they unmold easily since you will have to do it while hot, silicone molds are fine, if you use paper muffin molds the time is reduced to 5 minutes (6cm in diameter by 4cm high).
- Bake in the oven for 7 minutes*. Remove, unmold, and serve immediately. It should be cooked on the outside and the chocolate melted on the inside. You can serve it with ice cream...
