Molten Chocolate Volcano Cake

Again we have another ship inspired recipe! Another favourite past time of mine onboard was going to the signature restaurants for dinner. It was again lovely on occasion to go and have a sit down meal and actually be served, and for the food to be beyond delicious!
I could say one of the best deserts but I think it may just be THE BEST DESERT, the chocolate volcano cake. I hunted about online and eventually found a fair few variations of this recipe. Whether if it 100% the same of not I will never know but I tell you I think it takes incredible!
If you like a ridiculously rich chocolate cake with a gooey hot centre then this is the perfect desert for you. A word of warning though. this recipe makes 8 portions, and I would highly recommend separating it into 8 portions unlike me who halved the recipe (4 portions) and then forced all the mix between two portions. Me and the other  half only made it half was through 1 portion and we could not fit in another bite for love nor money.

So you will need 8 ramekin or another type of oven safe dishes for this recipe.

Ingredients:

Butter                            1 lb (there are 16oz in a pound)
Bittersweet Chocolate  11 oz
Sugar                             7 oz
Salt                                1/2 tsp
Flour                             4 oz
Cocoa Powder              2 oz
Baking Powder             2 tsp
Grand Marnier             1 oz
Orange Zest                 1 tbsp
Whole Eggs                 3
Egg Yokes                   3
Egg Whites                  3    

Preparation:

• Melt 12oz of butter and all the chocolate together and set aside to cool. 
• In a separate bowl mix 4 oz of butter and 7 oz of sugar until pale and fluffy. add on egg at a time and 1 egg yoke at a time while mixing.
• Once the chocolate mix is lukewarm add this to the mixture and then all the Grand Marnier and the Orange Zest

• Sift in the flour, cocoa, salt and the baking powder and continue to mix for about 3 minutes after it is fully incorporated.
• Using the Egg whites and the remaining sugar create a meringue mixture and then fold into the chocolate mixture.
• Fill each of the ramican dishes with about 7 oz of the mixture and bake in a Pre heated oven at 375F or 190C for about 15-20 minutes.
• You want to serve these hot in there dishes. There fore if you are having them after a meal don't put them in the oven unit you main course is already finished.

My Recommendation for serving them is with a side of Vanilla ice-cream as the flavour and the cold compliment the hot richness of the Volcano cake! I had way too much fun making this dish to be honest and I still have half of a dish in the fridge which I think won't be there by evening fall today!
Enjoy baking and most of all Enjoy Tasting!

 Tara x