Hot Chocolate Souffles
Author: 
Serves: 12
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350F.
  2. 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.
  3. Gently fold yolks into the whites
  4. Gradually add (you can sift) the potato starch.
  5. Melt the chocolate and fold.
  6. Place half the batter, a piece of chocolate and remaining batter.
  7. At this point you can freeze and bake fresh. *
  8. Bake 18 minutes. You want the chocolate center to still be loose. Dust with some Pesach confectioners sugar and serve immediately.
* 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/