Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis


Molten Chocolate Volcano with Cranberry Lava

Desserts from Issue 8 – Winter 2016 – Origin

Volcanoes should inspire awe—they are a portal directly into the earth’s fiery interior. And while they demolish life (see Pompeii, circa 79 AD) they also build it: Lava fortifies soil and hardens into new land (that’s why Hawaii is growing), and their heat can become geothermal energy. Our warm chocolate volcano in a pool of cranberry lava is easy to create, and easier to demolish.

serves 6

  • 2 cups fresh cranberries
  • cup sugar
  • 1 tsp vanilla extract, divided
  • 1 stick (8 Tbsp) unsalted butter
  • 6 oz bittersweet chocolate, chopped
  • ½ tsp kosher salt
  • 3 large eggs
  • cup light brown sugar
  • 2 Tbsp all-purpose flour

  • 1

    Combine cranberries, sugar, and ½ cup water in a small saucepan. Cover and cook over medium heat until boiling and berries burst, about 4 minutes. Reduce heat to low. Cook 1 minute, stirring constantly. Add ½ tsp vanilla. Transfer to a blender. Purée and strain through a sieve.

  • 2

    Preheat oven to 450°F. Grease a 1-qt oven-proof glass bowl and dust with cocoa. Place on a rimmed baking sheet.

  • 3

    In a small saucepan melt butter and chocolate over low heat. Add salt and remaining ½ tsp vanilla. Cool slightly.

  • 4

    In a large bowl, beat eggs until foamy. Beat in brown sugar until doubled in volume, about 5 minutes. Fold in flour and melted chocolate until combined. Pour into bowl. Bake until top is dry and cracked but a skewer inserted in the center comes out wet. Start checking after 22 minutes. Cool 5 minutes, then use an off-set spatula to help release cake from sides of bowl. Carefully invert onto serving plate. Serve immediately with cranberry sauce.