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Chocolate Molten Cakes
Posted By elizabeth On September 27, 2009 @ 1:48 am In Blog | 2 Comments
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
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.
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