Vulcano Recipe
warm chocolate cake | creamy center | caramel sea salt gelato
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Ingredients
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Cake
Gelato
Method
Cake
- 1
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the chopped dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave in 30-second intervals until smooth. Set aside to cool slightly.
- 3
Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until combined.
- 4
Combine Mixtures
In a large mixing bowl, whisk the eggs and vanilla extract together. Gradually pour in the melted chocolate mixture, stirring until smooth. Fold in the dry ingredients until just combined.
- 5
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Place them on a baking sheet.
- 6
Bake
Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.
- 7
Cool Slightly
Remove the cakes from the oven and let them cool for 1 minute before inverting onto plates.
Gelato
- 8
Prepare Gelato
While the cakes are baking, prepare the gelato. In a bowl, mix the caramel sauce with the sea salt until well combined.
- 9
Serve
Place a scoop of gelato on each warm chocolate cake. Drizzle additional caramel sauce on top if desired and sprinkle with a pinch of sea salt.
