Chocolate volcano with thermomix

Preparation of chocolate volcano with thermomix

1. Before starting the preparation of this delicious and particular dessert, you must take into account the time it takes to obtain an excellent result, that is, the volcano effect (melted center of chocolate) once the mixture is made and before baking, freeze the individual molds. In this way, a layer of the mixture is cooked and the center is thawed, giving that melted effect.
2. Having unveiled the secret, let’s proceed to crafting.
3. In the glass of the thermomix, crush the 250 grams of chocolate, program.
4. 30 seconds/ Speed ​​10
5. Then add the 250 grams of butter to melt it with the chocolate, program.
6. 3 minutes/ Temperature 80°/ Speed ​​2
7. Immediately incorporate the whole eggs, the yolks and the 150 grams of sugar, program.
8. 40 seconds/ Speed ​​2
9. Finally add the pastry flour, program.
10. 20 seconds/ Speed ​​3
11. Add the mixture to individual flan molds, ceramic (oven-safe) or aluminum, previously greased and floured. The aluminum ones are ideal if you want to unmold the chocolate volcano.
12. Freeze for 12 hours (preferably overnight). And before baking, remove from the freezer 5 or 7 minutes beforehand. It may be the time the oven heats up.
13. Bake at 180°C 10 -12 minutes (depends on the intensity of the oven).