Thursday, April 5, 2012

Molten Chocolate Cakes for Passover

I was flipping through the April issue of Family Circle when I saw this Passover recipe for a Molten Chocolate cake from Chef Chris Hammer.  This cake is made with only five ingredients--chocolate, margarine, eggs, egg yolks and sugar so it's perfect for Passover and people like me who are gluten-free.
Molten Chocolate Cakes

1 cup plus 2 tablespoons margarine
15 ounces dark chocolate
6 eggs
4 eggs yolks
1/4 cup sugar 

1. Preheat oven to 350 degrees.
2. Melt margarine and chocolate in a heatproof bowl set over simmering water, stirring until melted and hot to the touch. Turn off heat.
3. Whip eggs, egg yolk and sugar until light and stiff.
4. Pour chocolate mixture into egg mixture in a steady stream.
5. Spray insides of four 4-ounce ramekins with nonstick spray.

6. Spoon mixture into ramekins, dividing evenly. Bake until set on the outside but still liquid in the center, about 10-15 minutes.  
7. Dust with Kosher-for-Passover Confectioners sugar and serve immediately.


6 comments:

  1. How many does this recipe make? There's no indication above...

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  2. Hi Kat,
    Step number 5 says to spray insides of four 4-ounce ramekins, so it makes four servings.
    Enjoy!
    Rita

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  3. What kind of chocolate to use sweetened or semi-sweet?

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  4. The recipe says either one...enjoy!

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  5. I want to try this, but by my math, the ingredients are NOT going to fit into four 4oz ramekins. The butter and chocolate alone are enough to fill them. Add the eggs and sugar and I just don't see it happening.

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  6. I made these last night and they were very good. However, after several minutes the egg mixture did not get stiff, more like a maybe a mousse. Also I ended up using 4 9-ounce ramekins and 1 4-ounce one. It was not going to fit in 4 4-ounce cups. I think the 4-ounce size is better because this is a very rich dessert.

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