Back in the 1990s, Chef Jean-Georges Vongerichten created the original molten hot chocolate cake, with that center that just oozes hot chocolate all over your plate. You have to be doing hardcore penance to pass on dessert when this amazing chocolate treat is on offer. But if you keep kosher, you know the frustration that every truly delicious dessert seems to require butter, which makes these sweets a no-no after a meat meal.
Do not despair, as the cakes are perfectly delicious made with coconut oil, or if you’re not averse, margarine. Not only that, but the cakes are easy-peasy to make and oh-so-impressive on your table. Best of all, the batter can be made ahead of time. All you have to do is bring the batter to room temperature, then bake the cakes while your guests are eating their main course.
Parve Molten Lava Chocolate Cakes
Yield: 4 6-ounce cakes
- 4 ounces coconut oil or unsalted parve margarine
- 6 ounces (parve) bittersweet chocolate
- 2 eggs
- 2 egg yolks
- ¼ cup sugar
- Pinch of salt
- 2 tablespoons all-purpose flour
- Preheat the oven to 450°. Grease and flour four 6-ounce ramekins. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the oil or margarine with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are still soft.
- Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds, and then unmold. Serve immediately plain or with raspberry sauce.
Note: The batter can be refrigerated for several hours; bring to room temperature before baking.