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Chocolate Volcanoes With Raspberry Coulis

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“I love this recipe because its delicious, easy & can be made ahead & stored in the freezer for up to 2 weeks - sure simplifies entertaining! Timing doesn't include minimum overnight freezing. Its from the Best of Bridge series of cookbooks - over 3 million copies have been sold!”

Ingredients Nutrition


  1. Volcano: Dissolve coffee granules in boiling water& set aside to cool.
  2. Grease 6, 4-oz (125 ml) ramekins.
  3. Using a whisk, combine flour, cocoa and baking powder in a small bowl, set aside.
  4. Melt chocolate in a double boiler, add butter& sugar and stir until smooth; transfer to a large bowl.
  5. Using an electric mixer, beat in eggs 1 at a time on medium speed, add dissolved coffee& flour mixture and continue beating until fully mixed; raise mixer speed to high and beat for 6 more minutes.
  6. Pour batter into ramekins and tightly wrap with plastic wrap; freeze overnight or up to 2 weeks.
  7. Coulis: Combine raspberries& sugar in a blender and puree until smooth; strain through a sieve or cheesecloth to remove seeds.
  8. Add liqueur and store in refrigerator.
  9. Assembly: Preheat oven to 375 degrees F.
  10. Take ramekins out of freezer, remove plastic wrap& bake volcanoes for 18 minutes – no longer!
  11. Cool on rack for 5 minutes- the outsides will be crusty and the centers will be gooey (sort of like your average volcano).
  12. To serve, drizzle individual plates with raspberry coulis; invert each ramekin onto a plate& add a small scoop of ice cream.

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