Tips:
This pie is great at room temperature, warm, or even slightly frozen! Serve ice cream with a warm pie or whipped cream with a room temperature or cold pie.
Notes:
This pie freezes well in an airtight container. If reheating it to serve warm, reheat uncovered.
Variations:
Instead of baking in a graham cracker crust, bake these in six individual ramekins. They’ll only need about 25 minutes of baking time.
Reproduced from Something Sweet by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
This is very good and easy.
What size ramekins are right for this?
I would say around a 7 oz ramekin should work.
Doubling Recipe Can I quadruple this recipe or best off to just double it?
I always prefer to double recipes because I generally find that most recipes don’t quadruple well. I’ve never tried with this recipe in specific but to play it safe I’d just double it.
French Chocolate Royal Cake I would like to know what are the dimensions of the the mold that Sarah Abitan is using?
Delicious and easy!
This was soooo good! We made it for a Yom Tov dessert following the no crust, individual ramekins recommendation … served it with some parve vanilla ice cream … perfection! Thank you for my last minute dessert inspiration! I’m new to this site 😉
Yum. Easy and delicious. Love that it omits the margarine. Most of these types of recipes don’t. In my oven, 35 minutes would have been enough. When it is golden, remove from oven. Plan to nosh the leftovers from Shabbos (have to pace myself).
great! turned out great. made without pie crust!
That’s a great idea.