Definition of Chocolate Volcano

The volcano of chocolate It is a very attractive dessert for both the eyes and the palate. It is a sponge cake with an intense flavor that, when chopped, allows melted chocolate to pour into it. It was created by Michel Bras, recognized Chef French, in 1981, who called it a chocolate coulant.

To achieve this look, the preparation It comprises two phases, in the first the chocolate that will form the filling of the volcano is made and later the cake is made.

Preparation of the filling

If you start by melting chocolate in a double boiler with heavy cream, butter or margarine, Water and instant coffee or coffee extract.

Once a homogeneous liquid chocolate has been obtained, it should be allowed to cool to temperatureenvironment, and then arrange it in small molds that have an approximate size of about 4 X 3 cm that should be carried In the freezer for at least one day, it must be removed one hour before being used to prepare the volcano.

Preparation of the cake

The chocolate cake is prepared by mixing melted chocolate coating in a bain-marie with margarine, ground almonds, flour, egg yolks and sugar until obtaining a smooth dough.

The whites of the eggs are added, beaten to the point of snow, which gives it a texture fluffier than the sponge cake, care must be taken that when placing the beaten egg whites, do it smoothly with enveloping movements so that they do not lose their height.

Assembling the chocolate volcano

Once the chocolate cores for the filling and the cake have been made, it is important to follow a series of steps to proceed with assembling the volcano, ensuring the desired appearance is achieved.

Cylindrical molds of about 8 cm high should be used which must be covered inside by properly greased vegetable paper, this has the purpose to make it easier to unmold the cake once it is baked.

First the cake mixture is poured into the mold approximately halfway up, then the frozen chocolate core is placed just In the center of the mold, taking care that it does not come into contact with its edges, it is finally covered with sponge dough, the surface is smoothed and it is left in the fridge for about 6 hours.

Once this time has passed, they are removed from the refrigerator, placed on a tray and baked for about 20 minutes at 180 ° C without opening the oven. Once ready, they are removed from the oven, allowed to cool a little and unmold just before serving, they are delicious if eaten warm.

Recipe to make 6 chocolate volcanoes

Chocolate filling: 120 grams of bar chocolate, 200 grams of milk cream, 50 grams of butter, 20 cc of liquid coffee.

Biscuit: 120 gr of chocolate, 50 gr of margarine, 40 gr of almond flour, 40 gr of flour, 2 eggs, 90 gr of sugar, a teaspoon of vanilla essence.

Photos: iStock - Emir Memedovski / Savas Keskiner

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