No matter which version you choose, Chocolate Molten Cake will be a classic make-every-year dessert.
Usually I try to share the one best way I make something. When it came to Hot Chocolate Molten Cake on Pesach, I discussed it with everyone: which one do we feature? In the end, I couldn’t come to a conclusion.
You see, every year for the last dozen years, hot chocolate molten cake gets served as a dessert in my parents house. For a few years I made them, and then my younger sister took over the job.
The problem is that she made a different recipe and no one complained. Everyone was happy. How was that possible? Last year during Covid, everyone made their own Pesach and half of us made my recipe, and half of us made my sister’s.
What’s the difference between the two recipes?
My recipe uses no mixer, but has a denser sweeter fudgy kind of brownie base.
Rachel’s is more of a souffle (less sugar), uses a mixer for a light base but still gets that chocolate gooey consistency inside with that piece of chocolate in the middle (yes, you can add a piece of chocolate to my version too but it’s not necessary).
In general Pesach cakes and cookies don’t always do well when you double or triple them, however the molten cake doubles and even triples very well.
- 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
- 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.
- 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.
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In the second recip3, when do you add the melted chocolate?
Look at step 4 in the second recipe. You can add a piece of chocolate to the first recipe too but it’s not necessary.
That’s the Rosemarie pc. But wen do u add the melted chocolate from step 1?
What else can I put this into besides for ramekins? Anything disposable?
sure you can use disposable! There are ramekins and disposable in 2 photos in the post.
If I freeze before I bake should I defrost first and then put in oven or do I put it in to the oven frozen ?
Can I get a chometz version that can also be pulled out of feeezer and baked on 200’ for 1:45 hours? And is it defrosted first or freezer to oven? Love the concept!
Where can I get disposable cups online that have hashgacha for Pesach?
Can I freeze already baked and just reheat – want to make for shabbos lunch
is there any way to make using cocoa instead of chocolate? (don’t use chocolate on pesach)