DessertsPareveBy Shaindy P

Rich Molten Chocolate Lava Cakes

Name: Rich Molten Chocolate Lava Cakes
Yield: 6 servings
Ingredients: 8 oz Quality Bittersweet Kosher Chocolate (70%); 0.5 cup Pareve Margarine or Coconut Oil; 3 Large Eggs (at room temperature); 3 Egg Yolks; 0.5 cup Granulated Sugar; 0.33 cup All-Purpose Flour; 1 tsp Pure Vanilla Extract; 1 Pinch of Kosher Salt (to balance sweetness); 2 tbsp Powdered Sugar & Fresh Raspberries (for garnish)

Decadent Pareve molten chocolate lava cakes with gooey dark chocolate centers, powdered sugar dusting, and fresh berry accompaniment.

Prep Time

15 mins

Cook Time

12 mins

Difficulty

Easy

Yield / Servings

6 Servings

Ingredients

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8 oz Quality Bittersweet Kosher Chocolate (70%)Pantry Counter

0.5 cup Pareve Margarine or Coconut Oil

3 Large Eggs

at room temperature

3 Egg Yolks

0.5 cup Granulated Sugar

0.33 cup All-Purpose Flour

1 tsp Pure Vanilla Extract

1 Pinch of Kosher Salt

to balance sweetness

2 tbsp Powdered Sugar & Fresh Raspberries

for garnish

Preparation Steps

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Preheat oven to 425°F (220°C). Grease 6 ramekins generously with margarine and dust with cocoa powder.

In a heatproof bowl set over simmering water, melt bittersweet chocolate and margarine together until silky smooth.

In a separate bowl, whisk eggs, egg yolks, sugar, vanilla, and salt on high speed until pale and thick (3-4 minutes).

Gently fold melted chocolate mixture into the egg mixture until combined.

Sift in all-purpose flour and fold delicately with a spatula just until combined.

Divide batter evenly among prepared ramekins.

Bake at 425°F for 12 minutes until edges are firm and set, but the centers remain soft and slightly wobbly.

Let cool for 1 minute, invert onto dessert plates, dust with powdered sugar, and serve immediately with fresh berries.

Rabbinic Culinary Tips

• Do not overbake! Pull them out as soon as the top crust forms so the center remains molten.

• Pairs wonderfully with Pareve vanilla bean ice cream or berry coulis.

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