Recipe: Chocolate-Kahlua Volcanoes (using egg whites, no flour)

CHOCOLATE-KAHLUA VOLCANOES
"These "volcanoes" are the sort of impressive, absolutely delicious dessert that causes conversation to stop as guests taste their first spoonful. Like souffles, they rise and fall, but unlike souffles, only egg whites are used."



2 tablespoons plus 2 teaspoons granulated sugar, divided use
4 ounces bittersweet or semisweet chocolate, broken into 1-ounce or smaller pieces
1/2 cup heavy (whipping) cream
1 tablespoon Kahlua
4 egg whites

Preheat the oven to 400 degrees F. Butter four 6- or 8-ounce ramekins. Dust them with 2 teaspoons of the sugar. Set on a baking sheet.

Warm (do not boil) the chocolate and heavy cream in the microwave or in a small saucepan. Heat until the chocolate melts and the mixture begins to thicken.

Stir in the Kahlua, then let cool. Set aside 1/3 cup of this mixture.

With an electric mixer, whip the egg whites on high speed until foamy. Keep beating while you gradually add the remaining 2 tablespoons sugar. Continue to whip on high speed until the egg whites become stiff.

Take a big dollop from the main bowl of the chocolate mixture and fold it into the egg whites. Continue to add the chocolate, folding it gently into the egg whites until all but the reserved 1/3 cup has been combined with the egg whites. Spoon this egg white mixture into the ramekins.

Divide the reserved 1/3 cup of chocolate evenly among the ramekins, putting a large spoonful on top in the center of each one.

Bake for about 12 minutes, until puffed and set.

Makes 4 servings
Source: The Farmstead Egg Guide and Cookbook by Terry Golson