8 Servings
3 Hours, 45 Minutes
Allergens
Here’s a delightful dessert that will add a blooming touch to your Shavuos table. These can be served in individual portions, or grouped together as a centerpiece.
Cream the sugar with the butter until fluffy and airy.
Add the eggs, one at a time.
Add the remaining ingredients and mix till smooth.
In a small saucepan, bring all the ingredients to a boil. Allow to cool.
Use a piece of baking paper to cover the hole in the bottom of the flowerpot. Brush the paper and inner walls of the flowerpot with oil; then dust with flour or cocoa.
Fill the flowerpots with alternating layers of cake batter, fudge, cake batter, fudge. Each should be about 2/3 full.
Swirl with a fork to create a marble effect. Transfer the pots to a rimmed cookie sheet. Bake at 300°F (150°C) for 45-50 minutes, or until a cake tester inserted into the center comes out clean. Cool.
For the planters: Use unglazed flowerpots approximately 3 inches (7½-cm) high with 5-oz. (150-ml) capacity. Bake the pots in the oven before using for 2 hours to sterilize them. (Alternatively, you can prepare the cakes in muffin tins and transfer to the flowerpots later.)
Bring all the ingredients to a boil in a saucepan. When it is slightly thickened, pour over the cakes.
Tips:
Top with crushed dairy candies (like Kliks or La Hits) for the planter look, or sprinkle with rock-candy chocolates.
Insert faux leaves in the center for your mini-plant to “blossom.”
