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Yud's Chocolate vulcano


  1. Melt the chocolate, butter and margarine (in a microwave or a small pot)

  2. Whip the eggs with the sugar

  3. Add the crumbs and a  coffee powder

  4. Add the melted mixture. 

  5. Pour into 12 paper cup of 7 cm (5 cm high) or 24 cupcake cups placed in a cupcake tin.

  6. let it set for 10 minutes.

  7. Place chocolate bonbones in the center of each cup.

  8. Bake in a preheated oven to 220C degrees for 20 minutes. It rises mostly in the last 5 minutes of baking, and when once removed from the oven it will collapse a bit.  This is completely normal. 

  9. Cool completely and freeze in a sealed container up to 2 months.

12 servings
24 servings

Serving tips:

Remove from the freezer (no need to thaw), remove the paper while still frozen. Heat in a microwave oven for 30 seconds (or less depending on the size of the product). Beware of overheating that causes the chocolate to burn inside the.

It can be served with berries sauce, with a ball of vanilla ice cream, or whipped cream. And you can go crazy and add a puddle of Irish Cream.

I worked on this recipe for  over a year during which the members of my son's unit buddies sampled a number of versions until I was completely satisfied with the result.

Both delicious and especially although fully baked, still liquid inside.


Makes bout 12  in 7 cm straight paper cups or 24 normal size cupcakes )


8 medium-sized eggs

300 g sugar

250 g cake crumbs

1 tablespoon instant coffee powder

150 g margarine (preferably Blueband)

100 g butter

300 g of dark chocolate

12 dark chocolate bonbones
(I prefer the Vered Hagalil 60% chocolate solids (weighing 10 g each) 

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