Hot Chocolate Souffles
Author: Rachel Adler
Serves: 12
- 12 oz bittersweet chocolate
- 5 eggs
- 5 tablespoons sugar
- ½ scant (a little less than) cup potato starch
- 1 bar Rosemarie chocolate, for the center
- Preheat oven to 350F.
- Separate the eggs, beating the whites with half the sugar and set aside. Beat the egg yolks with half the sugar until they turn a pale yellow.
- Gently fold yolks into the whites
- Gradually add (you can sift) the potato starch.
- Melt the chocolate and fold.
- Place half the batter, a piece of chocolate and remaining batter.
- At this point you can freeze and bake fresh. *
- Bake 18 minutes. You want the chocolate center to still be loose. Dust with some Pesach confectioners sugar and serve immediately.
Recipe by Between Carpools at https://betweencarpools.com/finish-your-pesach-meal-with-hot-chocolate-molten-cake/
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