Chocolate-Coffee Volcano

Name: Chocolate-Coffee Volcano
Yield: Serves 8
Ingredients: 2 teaspoons baking powder; 1 teaspoon bicarbonate of soda; ¼ teaspoon salt; 4 large eggs, separated, plus 2 more egg whites (from the yolks you need for the café crème); 300 g caster sugar; 140 g plain flour, preferably Italian 00 flour; 140 g plain flour, preferably Italian 00 flour; 80 g cocoa powder; 4 tablespoons demerara sugar; approximately 12 teaspoons (i.e., 4 tablespoons) Tia Maria or rum; 1 tablespoon instant espresso powder; 125 g chopped walnuts; approximately 12 teaspoons (i.e., 4 tablespoons) Tia Maria or rum; 225 ml double cream; 1 teaspoon vanilla extract; 3 tablespoons light muscovado sugar; 6 large egg yolks; 4 large eggs, separated, plus 2 more egg whites (from the yolks you need for the café crème); 4 large eggs, separated, plus 2 more egg whites (from the yolks you need for the café crème); 125 ml water; 125 ml vegetable oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

Despite a move towards chic simplification, sometimes we need a touch of vulgarity in our lives. This pudding certainly provides that. The idea came from a pudding I had at Spago, the LA restaurant, comprising chocolate Bundt cake stuffed with raspberries and topped with crème brulée. This is my version: a light chocolate cake baked in a Bundt mould – that’s to say, a turban-shaped one with a hole in the middle – its hole, once the cake’s turned out and dampened with liqueur, filled with ch

Ingredients

Vegetarian
Cake

Ingredients

Method