Individual Chocolate Volcano Cakes (Flourless) - cooking recipe

Ingredients

2 large egg whites
4 large egg yolks
6 1/2 ounces dark chocolate, good quality
3 tablespoons unsalted butter
1 pinch salt
4 tablespoons sugar, divided
4 chocolate truffles (such as Lindt, any flavour)
whipped cream (optional)

Preparation

Preheat oven to 425 degrees.
Lightly butter and flour 4 ramekins or Corel mugs.
Melt the chocolate, butter and salt in the microwave or a double boiler.
Let cool 10 minutes.
Combine egg yoks and 3 Tbsp sugar. Beat until light and thick, about 2 minutes.
Fold the chocolate into the egg yolks.
Beat the egg whites until frothy.
Add 1 tablespoon sugar and beat until stiff, but not dry.
With rubber spatula, fold the egg whites into the egg yolk mixture.
Divide about 1/4 of the batter into the 4 ramekins.
Place a truffle on top in the centre and cover with the remaining batter.
(The cakes can be covered and refrigerated up to 4 hours at this point. Bring to room temperature before baking.).
Bake for 11 minutes.
Cool for 5 minutes on a wire rack.
Run a knife around the sides of the cakes and invert onto plantes.
Garnish with whipped cream.