Individual Chocolate Volcano Cakes (Flourless)

• 2 large egg whites
• 4 large egg yolks
• 6 1/2 ounces dark chocolate, good quality
• 3 tablespoons unsalted butter
• 1 pinch salt
• 4 tablespoons sugar, divided
• 4 chocolate truffles (such as Lindt, any flavour)
• whipped cream (optional)

1. Preheat oven to 425 degrees.
2. Lightly butter and flour 4 ramekins or Corel mugs.
3. Melt the chocolate, butter and salt in the microwave or a double boiler.
4. Let cool 10 minutes.
5. Combine egg yoks and 3 Tbsp sugar. Beat until light and thick, about 2 minutes.
6. Fold the chocolate into the egg yolks.
7. Beat the egg whites until frothy.
8. Add 1 tablespoon sugar and beat until stiff, but not dry.
9. With rubber spatula, fold the egg whites into the egg yolk mixture.
10. Divide about 1/4 of the batter into the 4 ramekins.
11. Place a truffle on top in the centre and cover with the remaining batter.
12. (The cakes can be covered and refrigerated up to 4 hours at this point. Bring to room temperature before baking.).
13. Bake for 11 minutes.
14. Cool for 5 minutes on a wire rack.
15. Run a knife around the sides of the cakes and invert onto plantes.
16. Garnish with whipped cream.

egg whites, egg yolks, chocolate, unsalted butter, salt, sugar, chocolate truffles, whipped cream

Taken from www.food.com/recipe/individual-chocolate-volcano-cakes-flourless-451468 (may not work)