Chocolate Volcano Cake with Espresso and Melted Vanilla Ice Cream
Chef Daniel Orr loves combining warm chocolate with an icy melted vanilla ice cream sauce to create a Chocolate Volcano Cake. Here is his take and the recipe.
Chef Orr’s Own Words
“This is another of those famous ‘Jean-Georges Molten chocolate cakes’ loved by everyone. The problem is, once you put it on your menu, the guests will not let you take it off. Anguilla being surrounded by volcanic islands made the name a no brainer. This is one of those recipes that must be run to the table as soon as it comes out of the oven, so plan ahead.”
Ingredients
10 oz top quality dark chocolate, melted
2 tsp instant espresso powder mixed with one tsp water
6 oz butter room temperature
five eggs
3 egg yolks
3 oz flour
¼ tsp salt
several turns of white pepper
6 oz sugar
6 scoops of vanilla ice cream, melted
powdered sugar as needed
grated chocolate
6 dark roasted coffee beans, crushed
nonstick spray, as needed
optional accompaniments: ice cream and melted ice cream
Preheat oven to 375°. In a mixing bowl, whisk together dark chocolate, espresso concentrate, and butter. In a mixing bowl, whisk the whole eggs and egg yolks together. Slowly add the melted chocolate to the egg mixture. In a separate bowl, mix the flour, salt, white pepper, and sugar and fold in the egg and chocolate mixture. Spray the inside of 6 ramekin dishes or small cake rings with nonstick spray and coat them with sugar. Place it on a cookie tray and fill it with batter. Bake for 12 to 15 minutes. To serve: poor equal amounts of the melted ice cream into 6 soup plates. Unmold the cakes and place them in the center. Dust with powdered sugar, grated chocolate, and crushed coffee beans.
Note: the English call it “custard sauce,” the French creme anglaise. In any language it is the easiest dessert sauce recipe in the world! Take some of your best quality rich vanilla ice cream out an hour before serving the dessert and the sauce is done.
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