Vanilla Volcano

Alejandra Cota
Baking recipes are always a little challenge that is well worth trying. This fluffy little cake on the outside and with a liquid filling inside will captivate you with its delicious flavor. Plus, it's perfect for the family, as it's an individual dessert based on vanilla and white chocolate. Don't forget to serve your vanilla volcano with red fruit ice cream.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon butter, for ganache
  • 1/2 cups white chocolate, for ganache
  • 1/4 cups whipping cream, for ganache
  • 180 grams butter, melted
  • 1 cup white chocolate, cut into small pieces
  • 6 eggs, egg whites and yolks separated
  • 30 grams sugar
  • 1 teaspoon baking powder
  • 2 cups wheat flour, sifted
  • 2 teaspoons vanilla essence
  • 1 teaspoon butter
  • 1 teaspoon flour
  • ice cream, of red fruits, for serving
  • raspberries
  • blueberry
  • peppermint
  • icing sugar
Preparation
25 mins
18 mins
Low
  • Preheat the oven to 180° C.
  • In a bowl, mix the butter with the white chocolate and the whipping cream. Freeze and set aside.
  • In a bowl, combine the melted butter with the white chocolate until the chocolate melts, stir well, until you achieve a homogeneous mixture. Set aside.
  • Beat the yolks with the sugar in a bowl, until they double in volume. Add the previous mixture in a thin stream and set aside.
  • Add the flour with the baking powder gradually, until you incorporate all the flour into the mixture, set aside.
  • Beat the egg whites until they double in volume and form peaks. Gently fold the egg whites and vanilla essence into the yolk mixture.
  • Grease the mold with butter and sprinkle with flour, form white chocolate truffles with the previously frozen mixture and fill halfway. Add the truffle and cover the mold with the remaining filling. Bake for 18 minutes.
  • Serve on a plate with red fruit ice cream and decorate with raspberries, blackberries, mint, and powdered sugar.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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