What better way to end your roast chicken Shabbat dinner than with a rich chocolate cake with a gooey chocolate center — all of it pareve.
There’s just enough flour in these aptly named ramekin-sized lava cakes to give them a bit of body, so you know you’re eating cake, not pudding.
Finish them with just a sprinkling of confectioners’ sugar or serve them with a complementary dessert sauce.
5 oz. pareve dark chocolate
10 Tbsps. unsalted margarine
3 large eggs plus 3 yolks
1 cup confectioners’ sugar
1⁄3 cup all-purpose flour
Preheat the oven to 450˚. Spray eight 4-ounce or six-6-ounce ramekins with nonstick cooking spray. Set aside.
In a medium glass bowl, combine the chocolate and margarine, and melt in the microwave, stirring every 30 seconds, for about 11⁄2 minutes. Stir until smooth and set aside.
In the bowl of a standing mixer, or in a medium bowl, combine the eggs and yolks, and beat at medium speed, or by hand, until well combined, about 2 minutes if using a mixer.
Add the sugar and beat until thick, about 3 minutes. Add the chocolate mixture and beat. Add the flour and beat until just combined.
Spoon the mixture into the ramekins and place them on a cookie sheet. Bake until set but still soft in the middle, about 9 to 10 minutes for 4-ounce ramekins, about 10 to 12 minutes for the 6-ounce size.
Cook for 1 minute. Run a knife around the edges of the cakes, and invert onto dessert plates. Serve with an accompaniment, if using.