Molten Chocolate Cake For Passover
1/2 cup unsalted butter or unsalted Passover margarine
2 cups or 8 ounces, semi-sweet chocolate, chopped
1 egg yolk
2 teaspoons pure vanilla extract
2/3 cup sugar
1 tablespoon potato starch or cake meal
Passover confectioners' sugar for dusting
Strawberry puree and melted semi-sweet chocolate
Preheat the oven to 350 F. Line a 9 inch springform pan with parchment paper and spray the pan well with non-stick cooking spray.
In a double boiler, over low heat and simmering water, gently melt the chocolate. When it is almost melted, stir in the butter. Stir, melt thoroughly and let cool.
Meanwhile, warm up the eggs by immersing them in hot water (in their shells) for a minute. Then place (and the yolk) in a large mixer with the whisk attachment. Add in the sugar and salt and then beat it on highest speed for 15 minutes. Fold in the four and then the chocolate and blend well, a minute or so.
Spoon into the pan. Bake until it just puffs up and seems barely done, about 25 minutes. It may deflate as it comes out of the oven. Not a problem.
To serve warm (asap), serve each wedge on a gorgeous plate. Dust top with confectioners' sugar, or strawberry puree and some melted chocolate. If you are making this head, do everything but bake it. Just refrigerate the whole thing and then bake it 25 minutes before you want to serve it. It is also fine made ahead and brought to room temperature a few hours before serving.
Recipe by: Marcy Goldman Kosher Cuisine with Marcy Goldman
This cake is quite the rage lately. It was around in the 70's when it was Fallen Soufflé cake, then it was upstaged by carrot cake and is now enjoying a come back in the guise of Molten or Warm Chocolate Cake. You can also make this recipe in custard cups as mini-cakes but this presentation is the easiest way to go when hosting a Seder. A deep 9 inch quiche pan or 8 inch springform is fine. This is the tender-est, most delicate chocolate cake you will ever have made over for Passover and makes a great cake to bring as a gift.