Marbled Volcano

This is very easy to make and delicious dessert, ideal to take to a dinner with friends. Bakes in just 4 minutes. I hope you enjoy!

*For the black chocolate volcano*

Ingredients
• 2 eggs
• 2 egg yolks
• 40 grams sugar
• 110 grams black chocolate
• 110 grams
• 30 grams flour

Mix the egg, the yolks and the sugar.

Add the flour and mix.

Melt the chocolate with the butter and add this to the first mix.

Put some butter in the molds and put the batter in them.

Bake for four minutes at 250*C. Take the cakes from the mold while they are hot.

Then repeat the same process but with white chocolate...
Remember:
• 2 eggs
• 2 egg yolks
• 40 grams sugar
• 110 grams white chocolate
• 110 grams butter
•30 grams flour

Ingredients
•1 cup cold heavy whipping cream
•2 tablespoons sugar
•1/2 teaspoon vanilla

Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
Do not over beat.

Bring the mixture to a boil over medium-high heat. Rather than stirring to dissolve the sugar, which could cause crystallization, gently swirl the pan.
Once it’s come to a boil, continue to cook, and occasionally wash the sides of the pan with a pastry brush until the color starts to change—this will take about 5 minutes.
When it starts to brown in spots, swirl it occasionally just to even out the color, and keep the hot spots from burning. Once the color starts to change, watch your caramel very closely—it can go from undercooked to overcooked within a few seconds.

You can check the color by putting a dab onto a white plate. Very light caramel won’t really have that bittersweet caramelized-sugar flavor. The darker you go, the more bitter and complex the flavor gets, but you don’t want to take it so far that it tastes burned.

When your caramel is medium amber in color, you’ve reached the optimum color, consistency, and flavor for Rich Caramel Sauce and many of our recipes that incorporate caramel.

A mere 30 second later, your caramel will reach a dark amber, which is what you’d want to use for Crème Caramel or other desserts with a really assertive caramel flavor. As soon as the caramel is at the stage you want it, take it off the heat. The caramel will harden quickly as it cools, so you want to be ready to use it in whatever recipe.

When the volcanoes are ready you have to fill the hole of the white chocolate volcano with whipped cream and put the black chocolate volcano above the other. Finally put the solid caramel in shape of circles. Enjoy!!