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
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.
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