Chocolate Volcano

Pairings

The ideal accompaniment for this delicious dish:

Merlot: Brilliant ruby red color with low intensity, attractive bouquet and complexity. With a lot of red fruit and notes of raspberry and ripe cherry mixed with delicate aromas of dry flowers, tobacco, roses and vanilla. It has a lot of fresh fruit in the mouth.

Ingredients

  • 115 Gr. Semi-sweet Chocolate
  • 115 Gr. Butter
  • 100 Gr. Icing Sugar
  • 3 Eggs
  • 90 Gr. Flour
  • Liquid cream, vanilla ice cream or banana to accompany

Preparation Time

15 Minutes

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Directions

A home-made style semi-hot Dessert. It evokes Patagonian winters and Castillo de Molina Merlot’s long and persistent finish.

  1. Grease 8 medium soufflé baking dishes or pans with a bit of oil and put them into the oven.
  2. Preheat over to 220°C.
  3. Mix chocolate and butter in a bowl and put into microwave for 1 minute at maximum power (if butter is not fully melted, put in the microwave some more). Mix well with a stick or fork, until you are sure there are no chocolate lumps left.
  4. Add sugar and mix until getting a uniform pastry, incorporate the eggs and flour and mix everything very well.
  5. Fill baking dishes or pans with the mixture, but not to the top, because it will rise a bit. Put them into the oven for 10 minutes, so as to cook just on the outside, remaining liquid inside.
  6. Take the volcanoes out of the oven and let them rest for a while until cooler. Unmold very carefully; if necessary, run a knife around the edge to loosen them. Put the volcanoes upside down on a large dish or individual dessert dishes and decorate with vanilla ice cream, whipped cream or banana.
  7. The pastry may be prepared the day before; if so, fill baking dishes or pans, cover with plastic film and put them into the fridge. Calculate an hour before eating, take out of the fridge and then, bake.