06Butter the six ramekins (6-8 ounce) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated.
07Pour the Volcano batter into the ramekins filling them about 7/8 of the way to the top.
08Place on the pre-heated sheet tray and bake for 15-18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. Unfortunately, this dessert has very thin line between being under and over done.
09Remove from the oven and let sit on a cool surface for 3 to 5 minutes.
10Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with Vanilla Ice Cream. Garnish with Raspberries and Strawberries.
11If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa.