Pesach Soufflé Chocolate Cakes
08
Mar
Mar
oil/cocoa for greasing ramekins
8 oz semisweet chocolate, chopped
1 cup oil or margarine (2 sticks)
4 eggs
4 egg yolks
¾ cup sugar
½ cup potato starch
3.50 oz semi-sweet chocolate cut in chunks, or chocolate chips
1
Preheat oven to 375 °F. Grease 8 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 1 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.
7
Serve immediately.
Soufflés can also be frozen raw and baked when needed. Increase baking time by 3 to 5 minutes.
Ingredients
oil/cocoa for greasing ramekins
8 oz semisweet chocolate, chopped
1 cup oil or margarine (2 sticks)
4 eggs
4 egg yolks
¾ cup sugar
½ cup potato starch
3.50 oz semi-sweet chocolate cut in chunks, or chocolate chips