Schoolhouse Recipes: The Chocolate Volcano

Cook like an Italian, speak like an American--
Today's lesson: The Chocolate Volcano is DANGEROUSLY yummy.

I'm an American girl living in Rome (and running the coolest language school ever--The English Schoolhouse) with an Italian husband and two little cappuccinos who are our offspring. My husband, Flaviano, comes from a large Italian family...he is the second of five brothers. Five. They're all cool and fun in their own way, but I share a special bond with the fourth brother, Tiziano...a love of all things sweet, gooey, and chocolatey. We both believe that it's better to live life with a cavity or two or six than to skip dessert.

So earlier in the week I convinced Tiziano to share one of his top secret yummy recipes...it has some fancy name in Italian that I can't be bothered to remember.  Because it is CLEARLY meant to be called what I call it...The Chocolate Volcano.

Yeah, your diet is over.
Enjoy!

You'll need a scale

and some butter

270 grams of it, to be exact. 

You need a ton of your favorite chocolate bar broken into manageable pieces-
375 grams of it.

Melt chocolate into butter on very low heat

stir often and gently--
looks like chocolate soup!

Here comes the tedious part--
you'll need 6 egg yolks. 

mix egg yolks w/450 grams of sugar.
I know, I know...diabetes alert.
But we're not eating this every day, right? Riiiight?!

mix by hand

until it looks like this

pour in the chocolately, buttery, soupy mix you've got waiting on the side

mix ingredients together by hand

then you'll need 6 ADDITIONAL whole eggs
I know, I know...cholesterol alert.
*Very important note from Tiziano--eggs must be added and completely stirred in ONE AT A TIME!

measure 150 grams of flour

get a friend (or your kid, or someone else's kid) to sift the flour while you stir

grab your tin cup holders that have been lying around WAITING for you to make chocolate volcanos. 

snatch the butter out of the fridge

you'll need a ladle to

to pour in the chocolate soup batter

but BEFORE you pour you've gotta spread a bit of butter around on the inside of each cup holder

the recipe makes enough to feed a small village 

 MOST IMPORTANT STEP GOES HERE! COVER THESE PUPPIES WITH FOIL OR PLASTIC AND PUT THEM IN THE FREEZER...AT LEAST FOR A FEW HOURS 'TIL THEIR GOOD AND FROZEN. IF YOU HAVE ANY WILLPOWER, OVERNIGHT. THEY CAN STAY THERE UP TO 6 MONTHS!

 When you're ready, you can take out as many as you want, pop them in the oven at 200 degrees Celsius for exactly 12 MINUTES...

O Dio...

The happiest of endings