Voluptuous Volcano Cake

A luscious, rich dessert that will establish your reputation as a chocolate maven, once and for all.

From: Kelly Keough

Show: The Sweet Truth

Ingredients

3/4 cup unsalted butter, plus extra for greasing ramekins

1 1/2 cups grain-sweetened chocolate chips

3 large organic Omega-3 eggs

3 large organic Omega-3 egg yolks

1/2 cup Swerve sugar alternative (available in natural foods stores and online)

1 tablespoon vanilla

3 droppers dark chocolate liquid stevia

3/4 cup gluten-free flour

1/4 cup tapioca starch

1/3 cup unsweetened dark cocoa powder (Valrhona), plus extra for dusting

spray oil

raspberries for garnish

Preparation

Level: Intermediate

Servings: 6

Cook Time: 30 min

Ready In: 45 min

Preheat oven to 350 degrees. Place baking sheet in the middle of preheated oven for at least 15 minutes.

In a double boiler, melt butter and chocolate. Set aside to cool slightly.

In stand-up mixer with paddle attachment, beat eggs, egg yolks, Swerve, vanilla and stevia on medium-high speed for about 5 minutes until they are thick and a light yellow color.

In small bowl sift together flour, starch and cocoa powder.

Add the melted chocolate and butter to the stand-up mixture on low speed. Gradually add the sifted flour mixture.

Butter 6 (6-ounce) ramekins and dust with extra dark cocoa. Tap out excess cocoa, but make sure ramekins are well coated. Pour the batter into the ramekins, filling them about 7/8 of the way to the top.

Place on the preheated sheet tray and bake for exactly 13 minutes. The cake is done when firm and the top is still soft to the touch.

Remove from the oven and cool for 3 minutes. Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they’re hot) and flip over. Tap the plate lightly and lift off the ramekin. Garnish with raspberries.

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