Home / Products / Recipes /  Deserts & Marmalade  / CHOCOLATE AND RASPBERRY VOLCANO


  • 3.5 oz dark chocolate
  • 3.5 oz butter
  • 3.5 oz sugar
  • 2 eggs
  • 3.5 oz self-rising flour
  • 1 tbsp cocoa powder
  • ¾ cup raspberries


Mix the chocolate, butter and sugar, and put in a bain-marie until the sugar has completely dissolved and the chocolate has melted.

Allow to set for 2 minutes, then add the eggs. Beat well and add the flour, sifted. Mix until smooth.

Butter the molds and sprinkle cocoa powder.

Fill the molds up to half and insert 2 raspberries in the center. Continue filling with batter up to ¾ of their capacity.

Cool down in the freezer for 30-45 minutes until the batter is firm.

Preheat the oven to 390°F.

Bake for exactly 14 minutes.

Flip using a plate and enjoy a delicious center.