"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate volcano cake Recipe

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This recipe for Chocolate volcano cake, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Schaublin (Gianni V.)
Added: Sunday, March 19, 2006


16 oz. heavy cream
16.oz. semisweet chocolate

12 oz. semisweet chocolate
3/4 lb. butter
3 egg yolks
7 whole eggs
8 oz. sugar
4 oz. flour
12 4-oz. greased ramekins

Preheat oven to 350 degrees

Heat cream in a pot. Turn off heat and add chocolate for
ganache. Stir until it melts. Let cool to room temperature.

In a double boiler, melt chocolate for cake and butter over
boiling water.

Whip egg yolks and whole eggs with sugar until tripled in size.

Pour hot chocolate into egg mixture while whipping.

Fold in flour.

Pour batter in the ramekins.

Using a spoon or baster, insert 1 oz. of ganache into center of
each cake.

Bake in top third of the overn for 15-20 minutes (check with a
toothpick for doneness.)

Let cool. Serve on small plate with ice cream on the side.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Schaublin was pastry chef at The Mansion in Lexington, Ky.
For presentation, drizzle extra melted chocolate on the plate or
powdered sugar.




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