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Oh my, what a dark and awesome oozy and chocolaty Volcano Muffin
150g chocolate truffles
80g mascarpone cheese
200g demerara sugar
4 Eggs – beaten
80g Cocoa powder
50g Ground almonds – I used regular almonds and ground them in the coffee grinder.
Heat oven to 200°C / 400°F
Melt chocolate truffles in a microwave oven & add mascarpone then whisk till blended. Let is sit in the fridge till ready to use.
Use a 12 well muffin pan – large and line with paper cups
Beat together the margarine and sugar, add eggs gradually and beat well
Add in flour, cocoa powder & ground almonds, and mix well. I used my handheld electric mixer.
Half fill the molds, press a slight hollow in middle with a teaspoon.
Add 1tsp (or a little more) of the cooled chocolate mixture and then top with the remaining chocolate mixture
Bake for 10 minutes or until set.
Note: place in micro for 10-20 seconds before eating as this will ensure the volcano to erupt when you bite into this amazing treat
Prepared, tried, and tested by: Esme Slabs