Chocolate Volcano (Molten Dulce de Leche Cake)

The volcan de chocolate is an Argentine classic, but no easy feat to perfect. To get the sponge cooked and interior suitably oozy takes a masterful touch. Here, the dulce de leche heart replaces the classic molten chocolate center. And here's a pro tip: for even and uniform individual cakes, use metal baking rings


Ingredients
5 1/2
ounces
semi-bitter chocolate
3
ounces
butter
4
egg yolks
4
egg whites
4
tablespoons
sugar
2
tablespoons
flour
4
teaspoons
bitter cacao
10 1/2
ounces
dulce de leche
Directions
Melt the chocolate with the butter and mix well. Carefully stir in the egg whites.
Beat the egg yolks with the sugar until spongy and then add to the mixture.
Sift the cocoa and the flour together and mix gently
Into your four 3 x 2 inch metal baking rings, pour 1/3 inch of the mixture to form a base.
Place the molds into the freezer for 20 min.
Add a generous teaspoonful of dulce de leche into the center of each base and then fill up the rings to the top with your mixture.
Cook at 320 degrees Fahrenheit for 15 min then lower the oven temp to 250 degrees Fahrenheit and bake for a further 15 min.
Remove from oven and leave to cool. Remove from the mold by passing the blade of a knife along the inside edge of the baking ring.
Serve cold with slices of fruit, ice cream or whipped cream.

The base number of servings for this recipe is 4
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