Chocolate Molten Cakes

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molten-choc-cake
Ingredients
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 ¼ sticks) unsalted margarine
3 large eggs
3 large egg yolks
1 ½ cups powdered sugar
½ cup all purpose flour
Pareve Whipped cream
Pareve Vanilla ice cream

Preparation
Preheat oven to 450°. Spray with nonstick cooking spray (or grease) six ¾-cup soufflé dishes or custard cups. Stir chocolate and margarine in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover, chill)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with pareve ice cream or pareve whipped cream.

2 thoughts on “Chocolate Molten Cakes

    • Both are great. They work in muffin tins but the ramekin shape is a little more narrow so the molten effect is better. Chocolate molten cake recipe is a little more souffle like (more eggs in the recipe) and the molten chocolate cake recipe has a little more chocolate so its a bit darker and runnier. Try both and let us know.

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