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Individual chocolate cupcakes with a soft chocolate center. A small dessert with a big bang! These souffles end your meal with style and class.
1 and 3/4 cups oil
17 and 1/2 ounces (500 grams) bittersweet chocolate
10 eggs, at room temperature
2 cups sugar
1 and 1/2 cups Gefen Cornstarch
1 cup Gefen Cocoa
7 ounces (200 grams) bittersweet chocolate, cut into 40 squares
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Prepare 40 small ramekins or disposable individual muffin cups.
Melt oil and chocolate in a double boiler.
Pour melted chocolate mixture into a large mixing bowl.
Add eggs to chocolate, one at a time, mixing well with a whisk after adding each egg.
Add sugar, cornstarch, and cocoa and mix until combined.
Fill each ramekin a little more than halfway.
Using a toothpick, submerge one square of chocolate into each ramekin.
Bake for 12–15 minutes or until top begins to dry and crack. Do not overbake.
This recipe is excerpted with permission from Straight To the Plate: A new cookbook with quick and tasty recipes, wholesome and accessible ingredients, for that special day… and every day! Go to straighttotheplate.net for more information.
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Can these be frozen and then warmed in the oven?
yes
Is the “7 ounces (200 grams) bittersweet chocolate, cut into 40 squares” different than the “17 and 1/2 ounces (500 grams) bittersweet chocolate” to make 700 grams total?
Yes, 700 total
Any ideas on how I can make this work for a Friday night dessert?
Do you want to know how to keep them warm? I wonder if you kept them on an upside down sheet pan on the hot plate from before shabbos if they would stay warm enough and keep the center gooey without drying out.