How to make
Let the oven heat up to 430°F (220°C).
Melt the dark chocolate (170 g) with the butter in a water bath and let it cool slightly.
During this time, beat the eggs with the sugar and pour the flour. Add the chocolate mixture while beating continuously.
Grate or grind the 100 g of milk chocolate and make 8 equal sized balls out of it. You can use dark chocolate again, but not a very high percentage of cocoa.
Pour the chocolate mixture into greased classic soufflé or flan cups, place a ball of milk chocolate in the center of each and cover with the remaining mixture. The cups should not be full to the top.
Bake for 7-8 minutes, during which time prepare flat plates for serving, by decorating them with fruit and fruit topping. Carefully invert the hot chocolate dessert onto the plate and serve it immediately, topped with a scoop of ice cream with nuts or a croquant.
Notes: Make just as many servings of this Chocolate Volcano Symphony as you will serve at the moment, because if it cools, the liquid center will harden and the charm of the dessert will be lost.
The mixture can be stored for up to three days in the refrigerator or longer in the freezer. When it is baked cold, the time in the oven increases to about 10 minutes.
If you do not know your oven well and are not sure if it is showing the correct temperature, it is a good idea to use a kitchen thermometer to be precise. Note that if you overbake it by even a minute, the chocolate volcano may harden. Or vice versa - if it is not baked enough, it will remain more liquid and fall apart when turned.
You can always test your oven by making a cup and checking the exact time and temperature.
