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Vulcano di Cioccolato

by taste2016 July 24, 2017
DESSERT

VULCANO DI CIOCCOLATO

BY PHOENICIA HOTEL
Makes 30 cakes | Prep/baking time 15 mins
INGREDIENTS

• 500g 70% dark chocolate
• 500g butter
• 180g sugar
• 1050g eggs
• 200g flour

PREPARATION

1. Melt butter and dark chocolate together over bain marie. Beat egg and sugar until foamy. Gently add the chocolate mixture to the egg mixture. Add flour.

2. Oil spray your mould. Pipe your mixture inside moulds. Keep in the fridge overnight.

3. Bake at 190°C for 8 to 10 minutes. Unmould straight away after baking. Serve warm with caramel sauce and ice cream.

CakeChocolatedessertdi cioccolatophoenicia hotelvulcano
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books