Individual Chocolate Volcano Cakes (Flourless)

“The yummy melted center comes from a Lindt truffle. Delicious served hot with whipped cream. Adapted from a recipe in a Holland America cookbook.”

Ingredients Nutrition

  • 2 large egg whites
  • 4 large egg yolks
  • 6 12 ounces dark chocolate, good quality
  • 3 tablespoons unsalted butter
  • 1 pinch salt
  • 4 tablespoons sugar, divided
  • 4 chocolate truffles (such as Lindt, any flavour)
  • whipped cream (optional)


  1. Preheat oven to 425 degrees.
  2. Lightly butter and flour 4 ramekins or Corel mugs.
  3. Melt the chocolate, butter and salt in the microwave or a double boiler.
  4. Let cool 10 minutes.
  5. Combine egg yoks and 3 Tbsp sugar. Beat until light and thick, about 2 minutes.
  6. Fold the chocolate into the egg yolks.
  7. Beat the egg whites until frothy.
  8. Add 1 tablespoon sugar and beat until stiff, but not dry.
  9. With rubber spatula, fold the egg whites into the egg yolk mixture.
  10. Divide about 1/4 of the batter into the 4 ramekins.
  11. Place a truffle on top in the centre and cover with the remaining batter.
  12. (The cakes can be covered and refrigerated up to 4 hours at this point. Bring to room temperature before baking.).
  13. Bake for 11 minutes.
  14. Cool for 5 minutes on a wire rack.
  15. Run a knife around the sides of the cakes and invert onto plantes.
  16. Garnish with whipped cream.

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