A rich and fluffy chocolate cake filled with creamy almond butter makes for a warming Pesach dessert. Classic is best.
- Cook Time
- Prep Time
- 10 RamekinsServings
- ¾ cup + 2 tablespoons oil
- 7 oz. grams good quality bittersweet chocolate
- Scant 1 cup sugar
- 8 eggs
- 1 teaspoon vanilla
- 1 cup less 1 tablespoon potato starch (120 g)
- 4-6 tablespoons almond butter
1. Preheat oven to 425°F.
2. Melt oil and chocolate in a double broiler (heat up water in a saucepan and place the oil and chocolate in a bowl on top), or heat up in microwave but check often as to avoid burning.
3. In a separate bowl, use a hand mixer to whisk the eggs, sugar, and vanilla extract until well combined. Then add half the mixture to the melted oil/chocolate mixture. Fold in the potato starch until a smooth batter is formed. Now add the rest of the egg and sugar mixture.
4. Grease your ramekins. Fill ½ of each ramekin with the chocolate batter. Then top with 1/2 -1 T. almond butter over each. (If you love almond butter, as I do, feel free to add even more than this.) Finally, fill each ramekin ¾ full with the rest of the batter.
5. Bake the soufflé for 10-12 minutes. Take the ramekins out and let it cool a few minutes before serving. Serving ideas: topped with vanilla ice cream, crushed candied almonds, a drizzle of melted almond butter and/or chocolate syrup, or simple is best!
Pre yom-tov preparation: The chocolate mixture can be prepared hours in advance: Leave the ramekins in the fridge until ready to bake and add 2-3 extra minutes to the baking time. To make life even easier during such a busy time, they can even be made couple weeks in advance and froze raw. If frozen, put them in the oven during main course and check periodically so they don’t overbake.