Chocolate Volcanoes

11:30 am on 19 July 2010


  • 120g unsalted butter
  • 125g best quality dark chocolate, finely chopped
  • 3 large eggs
  • ½ cup caster sugar
  • 2 tablespoons plain flour
  • Butter and flour for preparing ramekins


Preheat the oven to 200°C.

Grease six 150ml ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of the excess.

Put the butter in a saucepan and melt gently. Once butter has melted remove from the heat, add the chopped chocolate and cover with a tea-towel. The chocolate will melt when it is ready.

In a bowl, whisk together the eggs and sugar until light and fluffy.

Gradually whisk the melted chocolate and butter until smooth.

Fold the chocolate mixture and flour into the egg/sugar mix until just blended.

Pour the mixture into the ramekins and put them on a baking sheet in the oven for 15-20 minutes, until the tops are firm and cracking slightly and the edges set. Serve immediately with cream or ice-cream.

Suggested wines to complement this recipe

Dessert Wine

  • Jules Taylor Sauvignon Blanc Late Harvest 2009


  • Jules Taylor 2009