fbpx

Recipe by The Peppermill

Pesach Soufflé Chocolate Cakes

add or remove this to/from your favorites
Parve Parve
Medium Medium
8 Servings
Allergens

Contains

- Egg

These flourless, fudgy chocolate cakes can be prepared in advance and frozen raw for the freshest tasting results.

 

Yields 8 desserts

Ingredients

Main ingredients

  • Gefen Cocoa for greasing ramekins

  • 8 ounces semisweet chocolate, chopped

  • 1 cup oil or margarine (2 sticks)

  • 4 large eggs plus 4 large egg yolks

  • 3/4 cup sugar

Directions

Prepare the Pesach Soufflé Chocolate Cakes

1.

Preheat oven to 375 degrees Fahrenheit. Grease eight ramekins and dust with a pinch of cocoa.

2.

Stir chopped chocolate and oil or margarine in medium saucepan over low heat, until just melted and smooth. Set aside to cool.

3.

Beat eggs, egg yolks and sugar until light in color.

4.

Add melted chocolate mixture. Stir in potato starch until combined.

5.

Divide soufflé mixture among prepared ramekins. Place one chocolate chunk or an ounce of chocolate chips in center of each, pressing to submerge.

6.

Bake soufflés for about 15 minutes, until slightly puffed and softly set. Serve immediately.

Notes:

Soufflés can also be frozen raw and baked when needed. Increase baking time by three to five minutes.
Pesach Soufflé Chocolate Cakes

Please log in to rate

Reviews

Subscribe
Notify of
5 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
rachel Sassoon
rachel Sassoon
3 months ago

can i sub the potato starch for flour for during the year?

Question
Mark your comment as a question
Naomi
Naomi
3 years ago

can these be frozen and how does one reheat them on Yom Tov

Question
Mark your comment as a question
Raquel
Raquel
Reply to  Naomi
3 years ago

Yes you can freeze, and reheat on your hot plate or blech before serving.

Shoshana Rabi
Shoshana Rabi
3 years ago

How many ramekins does this make?

Raquel
Raquel
Reply to  Shoshana Rabi
3 years ago

8