Chocolate Volcano Cakes with Espresso Ice Cream

Jul 23, 2018Cakes Recipes

We prefer whole milk in this recipe, but 1 or 2 percent low-fat milk may be substituted. Do not substitute frozen cherries for the fresh cherries.

1. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.

2. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.

3. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.

4. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.

5. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.

6. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.

7. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.

8. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.

9. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.

Read More

More Recipes to Love ❤
Sheet-Pan Salmon With Rice Cakes and Kimchi

Sheet-Pan Salmon With Rice Cakes and Kimchi

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.Korean rice cakes are typically cooked in a simmering sauce, but this recipe bakes them in the oven, no…

Peppermint Bark Chip Brownies

Peppermint Bark Chip Brownies

Ingredients:For the brownies:10 Tbs. (1 1/4 sticks) (5 oz./155 g) unsalted butter, cut into 10 pieces1 1/4 cups (7 1/2 oz./225 g) firmly packed light brown sugar2 eggs, at room temperature3/4 cup (2 1/4 oz./62 g) cocoa powder6 Tbs. (1 1/2 oz./45 g) all-purpose flour3/4 tsp. kosher salt2 tsp. vanilla extract1/4 cup (1 1/2 oz./43…

These Breakfast Bars Are Easy, Hearty, and Satisfyingly Crunchy

These Breakfast Bars Are Easy, Hearty, and Satisfyingly Crunchy

Why It Works A blend of dried fruits, seeds, and fruit preserves provides a compelling mix of flavors, colors, and textures.Toasting the oats with brown sugar and honey before mixing with the other ingredients creates a deep butterscotch flavor.Creamy nut butter (or sunflower butter) binds the oats and seeds together so the bars hold their…

Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar

Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar

Ingredients:1⁄2 cup dashi3 tbsp. gochujang (Korean red chile sauce)3 tbsp. rice syrup or light corn syrup1 tbsp. Korean red pepper flakes1 tbsp. soy sauce1 tbsp. mirin1 tbsp. sugar2 cloves garlic, minced2 cups frozen rice cakes, soaked and refrigerated overnight2 tbsp. vegetable oil3⁄4 cup kamaboko (Japanese fish cakes), cut into 1-inch pieces1⁄2 cup julienned carrots1⁄2 cup…

Chao Niangao (Stir-Fried Rice Cakes)

Chao Niangao (Stir-Fried Rice Cakes)

Ingredients:3 Tbsp. vegetable oil3 garlic cloves, finely choppedOne 2-in. piece ginger, finely chopped3 oz. oval-shaped packaged rice cakes (not dried)1 cup canned sliced bamboo shoots½ head Napa cabbage, cored and thinly sliced¼ cup light soy sauce1 Tbsp. doubanjiang (fermented soybean paste)1 Tbsp. dark soy sauce1 tsp. sugar4 cups spinach1 cup bean sprouts1 tsp. toasted sesame…

Buldak Fire Chicken With Rice Cakes

Buldak Fire Chicken With Rice Cakes

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.Buldak, or fire chicken, is a spicy, saucy Korean dish that practically begs to…