This chocolate volcano cake will make the perfect Passover dessert for your seder or any night. Who doesn't like a chocolate cake with a gooey center.
- Cook Time
- Prep Time
- 7 small cakes ServingsServings
- 4 tablespoons grapeseed oil
- 8 ounces semisweet chocolate, chopped (can use chocolate chips)
- 2 1/2 teaspoons espresso coffee powder (instant), crushed
- 1/3 cup sugar
- 1 tablespoon potato starch
- Big pinch of salt
- 4 eggs
- 1 teaspoon vanilla extract
Special equipment: 14 disposable aluminum ramekins
Thoroughly oil 7 molds. Place a little cut-out round of waxed paper in bottom of each oiled mold. Turn waxed paper over so that both sides are oiled. You may sprinkle some almond meal around the mold (optional). Knock out excess. Place each mold in an empty mold so they are doubled. Place on a baking sheet.
Preheat oven to 425°F.
Melt oil, chocolate, and coffee powder in a double boiler over almost simmering water. When almost melted, blend carefully and turn off heat.
While chocolate is melting, blend sugar, potato starch, and salt in a small bowl. Using a wire whisk, carefully beat in one egg. When smooth, beat in the other 3 eggs, one at at a time and vanilla extract.
Dry off the bottom of chocolate pan so that you do not drip water into cake mixture. With the same whisk, mix a small amount of chocolate into eggs to heat them gradually. Then mix the eggs into the chocolate.
Divide the batter evenly between the molds. You may either bake them now, or hold for 1 to 2 hours at room temperature before baking. (Batter can be made many hours in advance, but after 1 to 2 hours it needs refrigeration. Let come to room temperature for 1 to 2 hours before baking.)
Bake 9 to 9 ½ minutes. The middles will look like little, wet chocolate “lakes” but feel dry to the touch. If the chocolate sticks to your finger, it needs another 30 seconds or so to bake. Cakes will also start to separate slightly from the sides of the pan when they are done. Do not overbake, or you will not have runny middles!
Let stand about 5-8 minutes. Loosen around edges with a sharp knife. Invert each mold onto serving dish. Cakes will fall out.
Serve hot with a fruit coulis.
For leftover cakes: Refrigerate when cool. To serve, bring back to room temperature (will take several hours). Reheat in a 350°F oven for 5-6 minutes, lightly covered with foil. Yield: 7 small cakes
* If isn’t espresso isn’t available Kosher for Passover, you can substitute instant coffee.
Contributed by The Center for Kosher Culinary Arts featuring Lynn Kutner
As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now