Recipe originally appeared in Fresh and Easy Kosher Cooking. Yield 6-7
Ingredients
4 oz bittersweet chocolate
½ cup oil
1 cup sugar
2 eggs
2 yolks
6 tablespoons potato starch (use flour for all year round)
cocoa powder and confectioners sugar to dust
Instructions
Preheat oven to 350F.
Grease 7 individual ramekins well, and dust with cocoa powder. This is not necessary when you’re serving directly from the ramekin.
Melt chocolate with oil. Stir in sugar with a fork.
Add eggs and yolks. Add potato starch (flour for all year round)
Place the batter into the ramekins.
At this point you can freeze and bake fresh. *
Bake 12 minutes. Remove, turn out onto serving plates, dust with confectioners and serve immediately. Don't overbake, the inside should still be runny.
* If you froze your ramekins
You can bake on 350F for 15 min or
You can bake on 200F for 1 hr 45 min which should be perfect timing for you to place them in at the beginning of your meal.
Recipe by Between Carpools at https://betweencarpools.com/finish-your-pesach-meal-with-hot-chocolate-molten-cake/