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Molten chocolate cake for Shabbos evening

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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 http://dinersjournal.blogs.nytimes.co...

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: http://www.hersheys.com/recipes/recip...

          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: helou

                mimiccreme?

                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: helou

                    Glatt Express in Teaneck

                    1. re: DebbyT

                      OK, I can go to Teaneck. thanks.

                  2. 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.