Chocolate Rolo volcanoes

125 ml (½ c) caster sugar
150 g butter, chopped
150 g dark chocolate, roughly chopped
3 egg yolks
3 eggs
15 ml (1 T) flour
4 Rolo chocolates

Preheat the oven to 180 °C. Grease 4 small pudding moulds. 1 Put the sugar, butter and chocolate in a heatproof bowl over a pan of simmering water. Heat very gently until the butter and chocolate have melted, then remove from the heat. Whisk until combined. 2 Add the egg yolks and eggs one by one, beating well after each addition. Fold in the flour. 3 Fill the moulds halfway then place a Rolo chocolate, top facing down, in each mould. Top with the rest of the batter and chill in the freezer for 30 minutes. 4 Transfer to a baking tray and bake immediately for 12 minutes. Turn out onto individual serving plates.

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