Volcano or chocolate coulant

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Ingredients Preparation Share


  • 5 whole yolks
  • 5 whole eggs
  • 0.5 cup of White Masarepa
  • 0.5 cup of sugar
  • 250 gr of chopped dark chocolate
  • 200 gr of butter
  • 0.5 cup of wheat flour


  1. Preheat the oven to 400ºF (200ºC). Grease 10 muffin cups or individual cups.
  2. Beat the eggs, the yolks and the sugar until you get a creamy and firm mixture.
  3. Melt the chocolate and butter in a double boiler. Add it slowly to the egg mixture.
  4. Mix the Masarepa Goya and the wheat flour and incorporate it with the chocolate. Fill the molds without filling them to the top. Bake 10 – 15 minutes until the center is sunk.
  5. Remove from the oven and turn the volcanos on a plate, decorate it and enjoy!

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