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These flourless, fudgy chocolate cakes can be prepared in advance and frozen raw for the freshest tasting results.
Yields 8 desserts
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
3 ounces (1/2 cup) Manischewitz Potato Starch
1 bar (3 and 1/2 ounces) semisweet chocolate cut in chunks, or Glicks Chocolate Chips
oil, for greasing ramekins
Preheat oven to 375 degrees Fahrenheit. Grease eight ramekins and dust with a pinch of cocoa.
Stir chopped chocolate and oil or margarine in medium saucepan over low heat, until just melted and smooth. Set aside to cool.
Beat eggs, egg yolks and sugar until light in color.
Add melted chocolate mixture. Stir in potato starch until combined.
Divide soufflé mixture among prepared ramekins. Place one chocolate chunk or an ounce of chocolate chips in center of each, pressing to submerge.
Bake soufflés for about 15 minutes, until slightly puffed and softly set. Serve immediately.
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can i sub the potato starch for flour for during the year?
can these be frozen and how does one reheat them on Yom Tov
Yes you can freeze, and reheat on your hot plate or blech before serving.
How many ramekins does this make?
8