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The star of this dessert is the piping hot chocolate-caramel sauce that embeds itself within the gooey cake and tops the ice cream that’s served on the side. Together with the rich chocolate base, this dessert is the perfect indulgent ending to a special Yom Tov meal. Also, they’re completely nut free.
1 cup Haddar Chocolate Chips, melted
1/4 cup grapeseed oil
1/4 cup unsweetened applesauce
1/2 cup Haddar Dark Brown Sugar
1 teaspoon vanilla extract
2 tablespoons hot water
1/2 teaspoon instant coffee granules
2 eggs
3 tablespoons potato starch
2 tablespoons Gefen Cocoa Powder
1/4 teaspoon sea salt
4 tablespoons coconut margarine
1/2 cup Haddar Dark Brown Sugar
1/2 cup nondairy creamer
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
heavy sprinkle of sea salt
1/4 cup Haddar Chocolate Chips
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray two muffin pans well and set aside.
Mix melted chocolate with oil, applesauce, sugar, vanilla, and coffee. Add the eggs and whisk well. Then add the potato starch, cocoa, and salt. Mix until a smooth batter forms.
Fill 10 muffin cups three-quarters of the way and bake for 13–15 minutes.
Melt the margarine and sugar over low heat for seven to 10 minutes, until melted and smooth.
Slowly add the creamer while continually whisking. Add the cinnamon, vanilla, and salt and cook for another five minutes.
Remove from heat and add the chocolate chips, stirring until they’re all melted and a uniform sauce is formed.
When the cakes come out of the oven, allow them to rest for three to four minutes before piercing the tops with a fork or a skewer so the surface is covered with punctures. Be careful when piercing not to completely pulverize the little muffins.
Pour half the sauce over the cakes, allowing it to seep into the holes. Use a spoon to help get it down. Reserve the other half of the sauce.
Warm up the reserved sauce and serve over vanilla ice cream alongside the cakes.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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