So called because they spill with “chocolate lava” these “volcanos” are based on a French recipe which Michel Bras tried to patent in 1981. It’s been copied and developed by countless famous chefs including Jean-Georges Vongerichten (who also claims it as his own), Raymond Blanc and Gordon Ramsay. This recipe borrows from the classic, with a little Nigella inspiration too.
150g unsalted butter, cut into cubes, plus extra for greasing
1 tbsp cocoa powder
350g dark chocolate, broken into pieces
150g brown sugar
2 egg yolks
1 tsp vanilla bean paste
75g plain flour
400g pouring cream
150g fresh raspberries, to serve
1. Preheat oven to 200C. Grease 8 ramekins or dariole moulds (125ml) 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.
2. Place chocolate into mixing bowl and grate for 5 seconds on speed 8. Scrape down sides of mixing bowl with spatula.
3. Add butter, sugar and salt and melt for 4 minutes at 60C on speed 2.
4. Mix for 2 minutes on speed 4, slowly adding eggs and egg yolks through hole in mixing bowl lid one at a time until combined.
5. Add vanilla bean paste and flour and mix for 20 seconds on speed 3.5, or until batter is a smooth consistency.
6. Scrape down sides of mixing bowl with spatula and mix for 5 seconds on speed 4. Divide mixture between prepared ramekins, leaving a 5mm space at the top. Place into refrigerator to cool for 20 minutes. Clean and dry mixing bowl.
7. Place ramekins onto a 30cm x 40cm baking tray and bake in the oven for 12 minutes, or until top is smooth and crusty and springs back when pressed gently. Allow volcanos to cool for a few minutes.
8. Meanwhile, whip cream. Insert butterfly whisk. Place cream into mixing bowl and whip for 45 seconds on speed 3, or until soft peaks form, watching carefully through hole in mixing bowl lid to avoid over whipping. Remove butterfly whisk.
9. Turn out volcanos onto serving plates and serve with whipped cream and raspberries.
Filled, uncooked ramekins can be stored in the refrigerator, covered, for up to two days or even frozen for up to two weeks. Place into the refrigerator to defrost and bake as per recipe.
http://www.goodfood.com.au/recipes/thermomix-dinner-party-recipes-from-chocolate-fondant-to-fancy-chicken-parma-20170223-gukako via @goodfoodAU