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Apr 28, 2012 06:33 PM

Molten chocolate cake for Shabbos evening

I wondered if molten chocolate cake could be served on Shabbat, so I tired it and it worked beautifully.

I used a recipe from the Times

and set the ramekins at the coolest corner of the blech, where they waited politely through shul and dinner. The centers were moist, gooey, not quite as "melted" as I have had it before. Probably because I left them in the oven a minute too long. But possibly from waiting on the blech for 3 hours.

I'll definitely do this again.

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  1. I assume you made them pareve. If so, what did you use for the butter? I recently bought Earth Balance shortening sticks for the first time, and I've been wondering how I'll use them. Do you think they'd work with this?

    6 Replies
    1. re: helou

      I am not AdinaA, so I'm not answering regarding this recipe, but I use Earth Balance (in a tub, not sticks, but I'm sure it's the same stuff), and I use it for absolutely everything one would use butter for.

      1. re: queenscook

        I like Earth Balance as a butter replacement in baking, but make sure that if you have the salted variety, that you reduce the salt accordingly in your recipes.

        1. re: GilaB

          Thanks. Actually, the reason I bought the sticks is that they have no salt. I read so much about Earth Balance, but all the other products eemed like they'd be salty and most of my dessert recipes don't call for salt.

        2. re: queenscook

          The tubs and the sticks will have a different water content, this can affect the recipe.

          1. re: chazzer

            This is not soft-spread margarine which is totally different than regular stick margarine. To my knowledge, this is the same product, but in a tub. And anything I have ever made with it comes out just the same as when I used to use stick margarine (not Earth Balance stick margarine, but Mother's . . . with transfats, which I now avoid).

        3. re: helou

          I was using up Pesach margarine. Earth balance is a wonderful butter substitute. I use it or Fleishmann's , grocery store stocking is even more unreliable in Manhattan and I can't always get the brand I want. The recipe is incredibly simple. The only trick is timing the very short baking period.

        4. I have done the lower-class, but still very popular, hot fudge pudding cake on the blech for Friday night, and it's also worked quite well:

          11 Replies
          1. re: GilaB

            So similar question - what did you sustitute for the milk - coffee rich? Also, how about putting these in the warming drawer?

            1. re: helou

              Coffee rich is nasty. I generally go for almond or soy milks, which are much less artificial (and do not taste like chemicals), but which have a similar-enough protein content to milk that they replace it pretty well in baking.

              I have never used a warming drawer, and can't speak to that.

                1. re: magiesmom

                  I still haven't been able to find plain mimiccreme. I've been to Wegman's in NJ and Fairway on B'wy and they have varieties, but not the basic unsweetened milk/creme replacement. I'll check again - maybe they were just out of it, but where do you buy it?

                    1. re: DebbyT

                      OK, I can go to Teaneck. thanks.

                  1. re: magiesmom

                    Mimicreme is a cream replacement. I'm a big fan, but I don't use it when recipes call for milk, as it's much higher in fat and doesn't have the same chemical properties as milk. As I mentioned, almond or soy milks are much closer in protein/fat profile.

                    1. re: GilaB

                      Yes, I use soy milk a lot. The Shop Rite brand has a hechsher without it being dairy.

                      1. re: helou

                        I think soy milk adds a flat taste that ruins flavor. In the recipe above I'd just use water.

                        1. re: magiesmom

                          Sometimes, not always, but sometimes coconut milk is a wonderful answer.

                          1. re: AdinaA

                            yes, I adore coconut milk, but I just think this recipe doesn't really need the richness.